Panzanella Salad (Edit recipe)

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.

1 hour

Difficulty:

Intermediate

Show nutritional information

This 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.

by lovecheflaura

View original recipe

Serves: 12

Ingredients

For the Salad

6 cups Bread, cubed - you'll need 1 loaf grain-free sandwich bread or your favorite store-bought bread (6 cups, cubed)
1/2 cup Extra Virgin Olive Oil
2 pint Cherry Tomato, cut in half
1 Cucumber, 1 hothouse cucumber, unpeeled, unseeded, cut into ½ inch cubes
1 Red Bell Pepper, or yellow bell pepper, seeded and diced
1/2 cup Red Onion, half of a red onion, small diced
3 Tbsp Capers
1/2 cup Sweet Cherry Peppers
1/2 cup fresh Basil, packed half cup

For the Vinaigrette

Shop

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!