Panzanella

Name: Panzanella
Prep time: 15 min
Total time: 1 h
Yield: 6 servings
Ingredients: Salad; 8 ounces (1/2 loaf) French bread, cut into 1-inch cubes; 1/4 cup Land O Lakes® Butter melted; 1 teaspoon kosher salt, divided; 1/2 teaspoon garlic powder; 4 medium (3 cups) tomatoes, chopped; 1 medium (1 1/2 cups) cucumber, sliced into half-circles; 1 yellow bell pepper, cut into 1/2-inch cubes; 1/2 medium red onion, thinly sliced; 8 ounces (1 cup) mozzarella pearls; 1/4 cup capers, drained, chopped; 1/4 teaspoon pepper; 1/4 cup chopped fresh basil; Vinaigrette; 1/3 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 teaspoons finely chopped fresh garlic; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes

Panzanella, a traditional Tuscan salad, is ideal for using up day-old French bread. Featuring fresh produce like tomatoes, cucumbers and basil, it boasts all the ripeness of summer.

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15 min

Prep Time

1 hr

Total Time

servings

Ingredients

Salad

8 ounces (¹/₂ loaf) French bread, cut into 1-inch cubes

¹/₄ cup Land O Lakes® Butter, melted

1 teaspoon kosher salt, divided

¹/₂ teaspoon garlic powder

4 medium (3 cups) tomatoes, chopped

1 medium (1 ¹/₂ cups) cucumber, sliced into half-circles

1 yellow bell pepper, cut into 1/2-inch cubes

¹/₂ medium red onion, thinly sliced

8 ounces (1 cup) mozzarella pearls

¹/₄ cup capers, drained, chopped

¹/₄ teaspoon pepper

¹/₄ cup chopped fresh basil

Vinaigrette

¹/₃ cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons finely chopped fresh garlic

1 teaspoon Dijon mustard

¹/₂ teaspoon kosher salt

¹/₄ teaspoon pepper

¹/₄ teaspoon crushed red pepper flakes

How to make

STEP 1

Heat oven to 375°F.
STEP 2

Combine bread cubes and melted butter in bowl; toss to evenly coat. Season with 1/2 teaspoon salt and garlic powder. Spread bread cubes onto baking sheet in single layer and not touching. Bake 12-15 minutes or until bread starts to brown and is crispy on surface, stirring halfway through. Set aside to cool.
STEP 3

Combine tomatoes, cucumber, bell pepper, red onion, mozzarella and capers in large serving bowl. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; stir gently.
STEP 4

Combine all vinaigrette ingredients in small bowl; whisk until blended. Pour vinaigrette over vegetables in bowl; toss. Add bread cubes; toss to combine.
STEP 5

Let salad sit 30 minutes to allow flavors to absorb into bread, stirring a few times to make sure bread is evenly soaked. Add basil just before serving; stir to combine.

Tip #1

Slightly dry or day-old French bread is best as it prevents the croutons from becoming too soggy.

Tip #2

Using different types of heirloom tomatoes or colored bell peppers will make this salad even more sensational!

Tip #3

This salad is a perfect make-ahead dish as the bread needs 30 minutes to soak up the flavors of the vinaigrette.

Nutrition (1 serving)

410 Calories

28 Fat (g)

45 Cholesterol (mg)

1150 Sodium (mg)

29 Carbohydrates (g)

2 Dietary Fiber

12 Protein (g)

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