Summer Panzanella Salad

I can’t think of a better salad to make with your summer vegetable surplus. So simple and elegant  -summer vegetables, some delicious crusty day old bread and good extra virgin olive oil...Perfection.  
I've made this for catering, at home and on vacation..It’s always a hit!
Make sure you use good quality bread, you want a boule or a type of bread that has a great crust something that will hold up to the vinaigrette.  This is a same day type of salad,  it’s really losses a lot of  it’s texture overnight in the refrigerator.  This recipe make about 3.5 quarts, it’s perfect for a crowd.

Print Recipe!

Summer Panzanella Salad

  • 1 Day Old Boule or Any Crusty Type Bread,  Cut Into ½ Inch Cubes ( about 6 cups)
  • 4 Tomatoes, Seeds Removed and Diced into ½ Inch Pieces
  • 2 English Cucumbers, Peeled, Seeded and Diced ½ Inch Pieces
  • 1 Bell Pepper, Core Removed and Thinly Sliced (I used yellow)
  • ½ Red Onion, Thinly Sliced and Rinsed in Cold Water to remove some of the bit
  • 1/2 Cup Chiffonade Fresh Basil
Caper Vinaigrette
  • 1 Tbsp. Capers,minced
  • 1 tsp. Salt
  • Zest and Juice of a Lemon
  • 1 Tbsp. White Wine Vinegar
  • 1 Clove garlic, minced
  • 1 Pinch of Black Pepper
  • ½ Cup Extra Virgin Olive Oil

  1. In a large bowl add bread cubes, tomatoes, cucumbers,  bell pepper,red onion and basil, set aside.
  2. For vinaigrette,  in a medium bowl add capers, salt, lemon zest and juice, white wine vinegar, garlic and black pepper, mix with whisk until combined.  Slowly drizzle in extra virgin olive oil while whisking base to emulsify.  
  3. Pour over bread mixture and carefully toss until combined, check for seasoning.  
  4. Let sit at room temperature for at least an hour before serving.


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