Panzanella Salad

Pallet and Pantry
by Pallet and Pantry
4 servings
30 min

I make this salad mostly in the summer months as we always have fresh veggies here in Minnesota during that time. But if I can find quality produce during the winter months, I make sure this delicious and healthy salad is on our menu rotation. I love how bright and colorful it is, and all the fresh herbs, and also that it can be so versatile. But I think my favorite part are the homemade croutons which add the perfect crunch! You can serve this as a side salad with dinner or all on it's for a light and super healthy lunch.

Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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For the Salad
  • 1 English Cucumber sliced and halved
  • 2 1/2 lbs mixed variety of tomatoes cut in half or quarters
  • 1/2 cup black olives sliced in half
  • 1/2 loaf French or Italian bread cubed
  • 1 tsp garlic powder
For Dressing
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 cloves garlic minced
  • 1/2 tsp ground black pepper
  • 1 1/2 Tablespoons fresh herbs (basil, oregano, rosemary, thyme)
To Top the Salad
  • Fresh Parmesan Shavings
  • Fresh Basil Chopped

Add tomatoes, cucumbers, and olives to a large bowl.
Preheat oven to 350. Place bread cubes onto a large baking. Sprinkle with garlic powder.
Bake bread cubes for 15 minutes, (flipping once) or until golden brown.
Remove the croutons from the oven and allow to cool.
Meanwhile, combine ingredients for the dressing. Mix well.
Add half of the croutons to the salad bowl.
Pour half of the dressing over the salad.
Toss until well coated.
Add-in remaining croutons, parmesan cheese, and basil. Add more dressing as needed.
Pallet and Pantry
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