Description
This Bright and Zesty Panzanella Bread Salad is a delightful summer dish combining toasted crusty bread with fresh cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, and fragrant basil. Tossed in a tangy garlic and Dijon mustard vinaigrette, this salad offers a perfect balance of textures and flavors, ideal for warm weather meals.
Ingredients
Scale
For the Salad
- 4 cups Cubed Crusty Bread (Substitute with gluten-free bread if needed)
- 1/4 cup Olive Oil (Extra virgin recommended)
- 2 cups Cherry Tomatoes (Chopped)
- 1 large Cucumber (Regular or English)
- 1/2 cup Kalamata Olives (Can substitute with red bell peppers or omit)
- 1/4 cup Red Onion (Can substitute with green onions or shallots)
- 1/2 cup Feta Cheese (Can replace with goat cheese or omit for vegan version)
- 1/4 cup Fresh Basil (Can substitute with parsley or mint)
For the Vinaigrette Dressing
- 2 cloves Garlic (Minced fresh garlic)
- 2 tablespoons Dijon Mustard (Can swap with yellow mustard)
- 3 tablespoons White or Red Wine Vinegar (Apple cider vinegar as substitute)
- to taste Kosher Salt
- to taste Black Pepper
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Cube the crusty bread into 1-inch pieces.
- Toast Bread: Toss the bread cubes with olive oil and a pinch of kosher salt. Spread them evenly on a baking sheet and bake for about 7 minutes until lightly toasted and golden brown. Remove from oven and let cool slightly.
- Combine Salad Ingredients: In a large bowl, combine the toasted bread cubes with chopped cherry tomatoes, diced cucumber, Kalamata olives, sliced red onion, crumbled feta cheese, and fresh basil leaves.
- Prepare Vinaigrette: Whisk together minced garlic, Dijon mustard, kosher salt, black pepper, and white or red wine vinegar in a small bowl until smooth.
- Toss Salad: Pour the vinaigrette over the salad ingredients and toss gently but thoroughly until everything is well-coated with the dressing.
- Serve: Transfer the salad to a serving dish and garnish with additional fresh basil leaves. Serve immediately for best texture and flavor.
Notes
- For a gluten-free version, replace crusty bread with gluten-free bread cubes.
- To make this salad vegan, omit feta cheese or substitute with a vegan cheese alternative.
- You can substitute Kalamata olives with chopped red bell peppers or simply omit if preferred.
- Adjust salt and pepper to taste depending on your preference.
- Serve the salad soon after tossing to prevent the bread from becoming overly soggy.
- Extra virgin olive oil enhances flavor but regular olive oil can be used as well.
