Crispy Panzanella Salad Recipe
Italian summer salad that is perfect to enjoy for lunch or on a side. Crispy and fresh combination of ingredients.
Servings: 2
Calories: 564kcal
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.
