Delicious Summer Panzanella:
Panzan-HELL-YEA!
This delicious Summer Panzanella recipe is filled with a rainbow of fresh tomatoes and veggies, toasted buttery bread, chickpeas, and tossed in an easy Italian vinaigrette. It’s the perfect side or main dish for summertime!
This fresh and simple Summer Panzanella Salad features the best of summer produce – sweet vine-ripened tomatoes, cooling cucumbers, crunchy radishes and loads of fresh basil all tossed up together with the most delicious, homemade garlicky croutons. Panzanella Salad, also know as Italian bread Salad, is really all about the bread, and here, the bread is toasted up in a skillet in flavorful olive oil infused with a garlic clove. The challenge becomes not eating all the croutons before the salad is made. It’s dressed with a simple red wine vinaigrette and as the salad marinates, the flavors meld lovingly. A delicious side dish to turn it into a vegetarian main by adding chickpeas. Either way, you’ll love it!
- 2 Large Baguettes cut into 1-inch cubes
- 1/2 Cup EKiN Extra Virgin Olive Oil Divided
- 3 Tablespoon vinegar
- 1 Teaspoon Honey
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Large Seedless Cucumber Roughly Chopped
- 2 Pint Cherry Tomatoes (preferably multi-colored), halved
- 1 Red Onion Chopped
- 1 Clove garlic Minced
- 1 Bunch Basil Torn
- 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 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.
