Panzanella Picnic Salad

Panzanella Picnic Salad

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

8 to 10

servings

Croutons
1
loaf Italian or French bread
3
tablespoons olive oil
Vinaigrette
3
tablespoons champagne vinegar
1
teaspoon Dijon mustard
1
clove garlic, finely chopped
1/2
cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Salad
1
red bell pepper
1
orange or yellow bell pepper
1
pint (2 cups) cherry tomatoes
1
cucumber
1
cup torn basil leaves
  1. Cut bread into 2-inch pieces. In 10-inch skillet, heat 3 tablespoons oil over medium-high heat. Add bread cubes; cook, stirring frequently, until browned. If needed, add more oil. Remove bread from skillet; set aside.
  2. In small bowl, beat vinaigrette ingredients with whisk until blended. Add 1/2 cup oil in slow, steady stream, beating until well blended. Add salt and pepper to taste; set aside.
  3. Remove seeds and cut bell peppers into 2-inch pieces. Peel and cut cucumber horizontally in half; remove seeds and cut into 2-inch pieces. Cut cherry tomatoes in half.
  4. In large bowl, combine vegetables and basil. Add vinaigrette; toss. Add croutons; toss again.
Makes 8 to 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
To make a main dish salad, toss in cubed mozzarella cheese and diced cooked chicken.
Variation
Vary the vegetables by adding grilled eggplant, onions and summer squash.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.