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Summer Panzanella Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Author: Gaby Dalkin
Ingredients
  • 3 tbsp olive oil
  • 1 loaf French bread cut into 1-inch cubes
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 20 small cherry tomatoes halved
  • 4 Persian cucumbers sliced
  • 5 mini red bell peppers sliced
  • 5 mini yellow bell peppers sliced
  • 1/2 red onion thinly sliced
  • Handful large basil leaves chopped
  • 1/2 cup chopped chives
  • 3 tbsp champagne vinegar
  • 1/2 cup olive oil
  • squeeze of fresh orange
Instructions
  1. Preheat oven to 350 degrees.
  2. Toss the bread cubes with the olive oil, salt, garlic powder and pepper and bake for 15-20 minutes until golden brown. Remove from oven and set aside.
  3. In a large bowl combine the cherry tomatoes, cucumbers, bell peppers, red onion and herbs and toss together. Drizzle in the Champagne vinegar, olive oil and squeeze of orange juice. Carefully toss everything together and add more salt and pepper if needed. Serve immediately.