A simple delicious recipe for Summer Panzanella Salad with Garlicky Croutons, bursting with fresh seasonal summer ingredients and flavor!
Ingredients
4 cups French bread, focaccia country bread, or crusty sourdough, cut into 1-inch cubes. Day old, even better! 1/2 c. extra-virgin olive oil, divided 3 tbsp. red wine vinegar 1 tsp. honey kosher salt Freshly ground black pepper 1 large, seedless cucumber, roughly chopped 2 pt. cherry tomatoes (preferably multi-colored), halved 1 red onion, chopped 1 clove garlic, minced 1 bunch basil, torn
Directions
Pre-heat a large skillet over medium-high heat.
Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.
To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.
Garnish with basil and serve.
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