Italian Summer in a Bowl: Panzanella Salad with a Twist

Don’t throw out that leftover bread! We’ll be giving it new life with my Panzanella salad recipe. All you need are some fresh vegetables and some everyday ingredients you probably already have on hand.

=== 🍽🍸🥩 RECIPE ===
1 loaf sourdough or ciabatta bread, cut into cubes
2-3 tomatoes cut into wedges
1 English cucumber, cut into thick slices
4 oz (115g) pitted Kalamata olives
1/2 large red onion, sliced thinly
1 large red bell pepper cut into strips
10-15 fresh basil leaves, chopped
3 tablespoons regular olive oil
Salt & Pepper

1 1/2 ounces (45ml) red wine vinegar
4 ounces (120ml) extra virgin olive oil
1 clove garlic, finely minced
1/2 teaspoon Dijon mustard
Salt & Pepper

Preheat oven to 400°F (200°C).

Place the bread in a large bowl. Add the 3 tablespoons of regular olive oil, and season with salt and pepper. Toss to combine. Spread the bread cubes out on a large sheet tray and place in the oven until golden, 5 – 7 minutes. Watch carefully so the bread doesn’t burn. Once golden, take out of the oven and set aside.

In the same bowl, make the vinaigrette. Combine the vinegar, Dijon, and garlic. Season with salt and pepper. Whisk to combine well. Then drizzle in the extra virgin olive oil while constantly whisking so it emulsifies with the vinegar mixture.

Once combined add the tomatoes, cucumber, olives, onion, pepper, basil leaves and bread cubes. Toss well to combine. The salad is ready to eat, but is better if it rests for 30 minutes so the bread soaks up the vinaigrette.

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=== 📑 CHAPTERS ===
00:00 Introduction
00:21 Panzanella Salad with a Twist
00:52 Let’s Talk About the Bread
01:18 Cube the Bread
01:45 Drizzle with Olive Oil and Bake
03:09 Vinaigrette Ingredients
04:51 Building the Salad
05:59 One of my Twists, Kalamata Olives
07:08 Combine the Bread Cubes
08:03 Tasting and Recipe Recap
10:30 Social Media and Video Recommendations

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