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Summer’s End Panzanella Salad

Summer’s End Panzanella Salad

  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Toss
  • Cuisine: Italian

Scale

Ingredients

1 small French Baguette, cut into 1 inch cubes 

1 pound cherry tomatoes, cut in half

1/2 red onion , thinly sliced

1 English cucumber, cut into bite size chunks

3 garlic cloves , sliced

1/2 cup olive oil extra virgin

4 tablespoon butter, melted

1/2 cup fresh parsley chopped 

1/4 cup basil leaves torn into small pieces

Dressing

1 tablespoon red wine vinegar

3 tablespoon olive oil

Salt and Pepper to taste


Instructions

Heat the oven to 350 degrees

Place cubed baguette on a large baking sheet. Mix together 1/2 cup of olive oil with melted butter and garlic. Drizzle mixture over bread cubes and toss to coat bread. Place in oven and bake for 15 minutes or until the bread is golden brown, stirring about half way through to brown evenly. Remove from oven and set aside to cool.

In a large bowl, mix together, tomatoes, cucumbers, onions

Combine vinegar with 3 tablespoon of olive oil, salt and pepper and pour over the salad and mix well.

Add toasted bread and parsley, and basil toss to coat and mix in the herbs.

Can be served immediately or prepared 15 – 30 minutes in advance.


Keywords: basil, garlic, tomatoes, cucumber, onion, salad, panzanella, summer,