3-step Panzanella Salad Recipe

3-step Panzanella Salad Recipe

Whip together this classic Italian bread salad with our simple 3-step recipe.

Panzanella Salad Recipe
Serves: 6-8
Prep time: 15-20 minutes
Difficulty: Easy
Cost: $

1 loaf crusty bread, cut into 1-inch croutons
1.8 Kg (4 pounds) medium tomatoes cut into wedges (the variety is up to you)
1 medium cucumber, deseeded and cut into 2 1/2 centimetre (1-inch) squares
1 yellow bell pepper, chopped
1/2 red onion, minced
1 small bunch basil, torn
125 mL (1/2 cup) olive oil
50 mL (1/4 cup) red wine vinegar
1 clove garlic, smashed
1 clove garlic, minced
Plenty of salt and fresh ground black pepper



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  1. Heat oven to 150 C (300 F). Place croutons on a baking sheet and cook until firm (about 15 minutes)
  2. Smash a clove of garlic and remove the skin. Rub the inside of the bowl (in which you plan to serve the salad) with garlic. Discard the garlic. Add olive oil and vinegar and whisk to combine
  3. Combine the remaining ingredients in the bowl. Toss well and season with salt and pepper

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