Description
This Panzanella Salad with torn Garlic French Bread is the perfect summer side dish. Light, refreshing and quick and easy to make!
Ingredients
Scale
- 1 hothouse cucumber
- 5 mini bell peppers
- 2 cups of torn day old bread (tear into cubes)
- 1/2 yellow onion
- 2 cups cherry tomatoes
- 2 tbsp butter
- 2 tbsp garlic
- 1 tsp mustard
- 1/2 tbsp white wine vinegar
- 3 tbsp olive oil
- 1/2 tbsp lemon juice
- salt and pepper, to taste
Instructions
- Cut cucumber lengthwise in half, take out seeds and then slice. Slice bell peppers and slice yellow onion thinly. Cut cherry tomatoes in half. Add all ingredients to a bowl.
- In a pan, heat butter over medium heat. Add garlic and stir frequently so the garlic doesn’t burn for about a minute. Add in bread and let garlic butter coat and then get a little crispy. Add bread to bowl of ingredients.
- After bread has cooked, in the same pan, add 1 tbsp olive oil and yellow onions. Cook stirring occasionally so as not to burn for about 10-12 minutes, until onions are a golden brownish color. Add onion to bowl of ingredients.
- In a small bowl, whisk mustard, vinegar and lemon juice together. Drizzle in olive oil and whisk. Pour over panzanella salad and mix to combine. Add salt and pepper to taste.