Summer Panzanella Salad
This Panzanella Salad is packed with juicy tomatoes, colorful veggies, and crispy toasted bread cubes. Topped with red onions and a light Italian dressing, it’s a refreshing side or main dish that’s perfect for warm weather!
Ingredients
- 1 loaf of bread
- 6 tablespoons of olive oil
- ½ teaspoon of garlic powder
- 2 tablespoons of red wine vinegar
- 1 teaspoon of sugar
- ½ cup of red onion
- 1 ½ cups of cherry tomatoes
- 1 cucumber
- 1 bell pepper
- 8 ounces of mozzarella
Instructions
- Preheat oven to 400 degrees F. Toss bread cubes with 3 tablespoons olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on a baking sheet and bake for 15-20 minutes, stirring occasionally, until the bread is lightly browned and crispy. Set aside.
- While the bread is baking, whisk together the remaining 3 tablespoons olive oil, 2 tablespoons red wine vinegar, ½ teaspoon Italian herbs, 1 teaspoon sugar, and salt and pepper to taste. Stir in thinly sliced red onion and set aside. Let marinate for at least 10 minutes.
- In a large bowl, combine tomatoes, cucumber, bell pepper, and cheese. Pour in dressing and onion mixture. Stir well to combine.
- On a serving platter, spread out the crispy bread cubes and top with the vegetables. Enjoy!