Nothing says summer to me quite the way that a Panzanella Salad does. It is full of fresh veggies that you can grow in the garden. Then you add in some toasted bread cubes and drizzle over a light and easy to make dressing. The final result is a beautiful and colorful salad that you will fall head over heels for and bring to all your summer get togethers.
Toast bread cubes. Toast them in olive oil on a skillet until browned.Chop the vegetables. I like this recipe best with my cucumbers unpeeled with seeds removed and the tomatoes cut into cubes.Make the dressing. Whisk the olive oil, red wine vinegar, garlic, salt, and pepper together in a small measuring cup or bowl.Toss all ingredients. Combine the dressing with the bread cubes and tomatoes, cucumber, onion, and basil, and toss until well combined.
If you don’t have fresh basil, you can use dried but use only half of the amount listed in the recipe.
Add protein to this summer salad with my Air Fryer Chicken Breasts for a chicken Panzanella salad.Sprinkle in feta or mozzarella cheese for another texture and flavor.Add salami for a salty protein like in my Italian Chopped Salad recipe. Toss in kalamata olives, a little feta cheese, some oregano, and a splash of lemon juice to make it a Greek Panzanella salad.
