Panzanella Salad
This summer time salad is full of fresh cherry tomatoes, cucumber, bell peppers, basil, and toasted bread which are tossed in a light French vinaigrette. This dish can accompany a piece of grill salmon or chicken or be the star of dinner.
Ingredients
For the Salad
- 6 cups6 cups6 cups Bread, cubed - you'll need 1 loaf grain-free sandwich bread or your favorite store-bought bread (6 cups, cubed)
- 1/2 cup1/2 cup1/2 cup Extra Virgin Olive Oil
- 2 pint2 pint2 pint Cherry Tomato, cut in half
- 111 Cucumber, 1 hothouse cucumber, unpeeled, unseeded, cut into ½ inch cubes
- 111 Red Bell Pepper, or yellow bell pepper, seeded and diced
- 1/2 cup1/2 cup1/2 cup Red Onion, half of a red onion, small diced
- 3 Tbsp3 Tbsp3 Tbsp Capers
- 1/2 cup1/2 cup1/2 cup Sweet Cherry Peppers
- 1/2 cup1/2 cup1/2 cup fresh Basil, packed half cup
For the Vinaigrette
- 1/2 cup1/2 cup1/2 cup Extra Virgin Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp Champagne Vinegar
- 1 tsp1 tsp1 tsp Coarse-Dijon Mustard (Noble Made)
- 1/2 tsp1/2 tsp1/2 tsp Garlic Powder
- pinch pinch pinch Salt and Pepper
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350 degrees. Cube the bread and toss in the ½ cup olive oil. Spread out on a large backing tray and toast in the oven until the bread is golden brown. Make sure to toss every few minutes to ensure even browning.
- While the bread is toasting, combine the cherry tomatoes, cucumber, bell pepper, red onion, capers, sweety drop peppers, and chopped basil in a large bowl and gently mix.
- Next, combine all the ingredients for the vinaigrette in a small bowl and pour over the vegetables. Once the bread is toasted and cooled slightly, place in the large bowl with vegetables and gently toss to coat. Place the salad on a large serving platter and sprinkle with radish sprouts. Enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nut Free Pescetarian Plant Based Salads Shellfish Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 542 |
Fat: | 19 g |
Carbohydrates: | 94 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 2587 mg |
Fiber: | 19 g |
Sugars: | 2 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.