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Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.
When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad.
Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Learn how she does it in this Barefoot Contessa video.
Greek Panzanella 0 Reviews Level: Easy Total: 1 hr 5 min Prep: 25 min Inactive: 30 min Cook: 10 min Yield: 6 servings Nutrition Info Save Recipe
Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
This summer panzanella is my fresh, updated take on a Tuscan classic, made heartier with grilled halloumi and sweet, ripe peaches.
Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour. Garnish with the basil sprigs and serve.
Add all the vinaigrette ingredients to the bowl and toss well to combine. Just before serving, add the croutons to the salad, toss well, and serve immediately.
Classic Panzanella 0 Reviews Level: Easy Total: 35 min (includes draining time) Active: 15 min Yield: 4 to 6 servings Nutrition Info Save Recipe
For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently.
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