Description
Bright and Zesty Panzanella Bread Salad is a refreshing and flavorful Italian summer salad featuring toasted crusty bread cubes, ripe cherry tomatoes, crisp cucumber, Kalamata olives, feta cheese, and fresh basil. Tossed with a tangy garlic and Dijon mustard vinaigrette, this easy-to-make dish is perfect for light lunches or as a vibrant side.
Ingredients
Scale
Bread
- 4 cups Cubed Crusty Bread (Substitute with gluten-free bread if needed.)
- 1/4 cup Olive Oil (Use extra virgin for enhanced flavor.)
- Kosher Salt (to taste)
Vegetables and Cheese
- 2 cups Cherry Tomatoes (Chopped any size)
- 1 large Cucumber (Regular or English based on preference)
- 1/2 cup Kalamata Olives (Substitute with red bell peppers or omit if not preferred)
- 1/4 cup Red Onion (Substitute with green onions or shallots for a different flavor)
- 1/2 cup Feta Cheese (Replace with goat cheese or omit for a vegan version)
- 1/4 cup Fresh Basil (Can be substituted with parsley or mint)
Dressing
- 2 cloves Garlic (Minced fresh garlic for optimal flavor)
- 2 tablespoons Dijon Mustard (Swap with yellow mustard if needed)
- 3 tablespoons White or Red Wine Vinegar (Apple cider vinegar can be a substitute)
- Black Pepper (to taste)
Instructions
- Preparation: Preheat your oven to 400°F (200°C).
- Toast the Bread: Cube the crusty bread into 1-inch pieces. Toss the bread cubes with olive oil and a pinch of kosher salt to ensure they absorb flavor evenly. Spread them out on a baking sheet and bake for about 7 minutes or until they are lightly toasted and golden brown, adding a delightful crunch to the salad.
- Combine Salad Ingredients: In a large bowl, add the toasted bread cubes along with chopped cherry tomatoes, sliced cucumber, Kalamata olives, red onion slices, crumbled feta cheese, and fresh basil leaves. Mix gently to combine all components evenly.
- Prepare the Dressing: In a small bowl, whisk together the minced garlic, Dijon mustard, kosher salt, black pepper, and white or red wine vinegar until the dressing is smooth and emulsified.
- Toss the Salad: Pour the prepared vinaigrette dressing over the salad mixture. Toss carefully but thoroughly, ensuring every ingredient is well-coated with the flavorful dressing.
- Serve and Garnish: Transfer the salad to a serving dish and garnish with additional fresh basil leaves for a vibrant, aromatic finish. Serve immediately to enjoy the contrast of textures and flavors at their best.
Notes
- Use gluten-free bread to make this salad suitable for gluten intolerant individuals.
- Dairy-free and vegan versions can be made by omitting or substituting feta with plant-based cheese alternatives.
- Substitute olives with diced red bell peppers for a milder, less salty flavor.
- Adjust the amount of vinegar and mustard in the dressing to taste for desired tanginess.
- This salad is best served shortly after assembling to keep the bread crispy. Leftovers can be refrigerated but the bread may soften.
