Panzanella is an Italian salad that can be made with just about any ingredient, as long as you have a base of freshly-made croutons, vinaigrette, and fresh herbs and vegetables.
A common combination involves tomatoes and basil, but use whatever fresh vegetables and herbs you might have on hand. Spring peas and mint, summer tomatoes and basil, fall squash and sage; the options are endless.
- 4 cups 1/2-inch sourdough bread cubes
- 5 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3 large ripe tomatoes, cut into bite-size chunks
- 3 cucumbers, peppers, or zucchini (or a mix of all three), diced
- 1 small onion or 1 bunch of scallions (green and white parts), minced
- Handful of fresh herbs: parsley, cilantro, basil, oregano, etc.
- Preheat oven to 375°F.
- Toss sourdough bread cubes with 1 tablespoon of the olive oil and a sprinkling of salt.
- Bake for 10 to 12 minutes or until crunchy and beginning to brown.
- Meanwhile, chop the vegetables and prepare the vinaigrette by whisking together the remaining 4 tablespoons of olive oil and 2 tablespoons of red wine vinegar.
- Combine all ingredients in a large bowl and allow to marinate for 20 minutes before serving.
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