Go Back
Print
Recipe Image
Instruction Images
Print Recipe
5
from
6
votes
Crispy Panzanella Salad Recipe
Italian summer salad that is perfect to enjoy for lunch or on a side. Crispy and fresh combination of ingredients.
Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Course:
Salad
Cuisine:
Italian
Keyword:
easy, summer
Servings:
2
Calories:
564
kcal
Author:
Cooking Journey
Ingredients
3
tbsp
good olive oil
3
slices
ciabatta bread
9
cherry tomatoes
1
small cucumber
1/2
red pepper
seeded
1/2
yellow pepper
seeded
1/2
red onion
small
1
handful
mixed Italian salad leaves
1
tbsp
capers
drained
For the dressing
4
tbsp
good olive oil
1
tbsp
grape vinegar
1/4
tsp
Dijon mustard
1
clove
garlic
1/4
tsp
salt
1/8
tsp
freshly ground black pepper
Instructions
Prepare ciabatta
Preheat oven to 350°F (180°C). Line the baking tray with parchment paper.
Cut ciabatta bread into cubes.
Place on a baking tray and drizzle with olive oil.
Bake ciabatta for 10-15 minutes. Let it cool before adding to the salad.
Make the dressing
In a small bowl add olive oil, vinegar and mustard.
Add salt and pepper.
Mince garlic and add it to the dressing.
Mix and set aside
Make the salad
Put salad leaves in a bowl.
Cut red bell peppers lengthwise, then cut in half and add to the bowl.
Cut yellow bell peppers lengthwise, then cut in half and add to the bowl.
Slice cucumber (remove the ends) and place in the salad bowl.
Cut red onion into slices and add to the bowl.
Cut tomatoes in half, add to the bowl.
Add capers.
Add bread cubes.
Add dressing
Mix and serve.
Video
Notes
Store this salad up to 2 days in the fridge, but keep in mind that it is better to mix in bread just before serving.