A bowl of summer panzanella with toasted bread cubes, cherry tomatoes, cucumber slices, red onion, and fresh basil leaves, drizzled with vinaigrette on a rustic wooden table. A serving spoon lifts a portion to showcase the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Summer panzanella

Portions:6
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Ingrediënten

  • 2 large baguettes cut into 1-inch cubes
  • ½ c. extra-virgin olive oil divided
  • 3 tbsp. red wine vinegar
  • 1 tsp. honey
  • kosher salt
  • Freshly ground black pepper
  • 1 large seedless cucumber, roughly chopped
  • 2 pt. cherry tomatoes preferably multi-colored, halved
  • 1 red onion chopped
  • 1 clove garlic minced
  • 1 bunch basil torn

Instructies

  • Pre-heat a large skillet over medium-high heat.
  • Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil.
  • Add bread to skillet and toast until golden and crisp, about 10.
  • Drain and set aside to cool.
  • Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey.
  • Season with salt and pepper.
  • To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic.
  • Toss with dressing until evenly coated and season with more salt and pepper.
  • Garnish with basil and serve.
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Recipe Category Salad
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