We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Pinterest
    0
  • Print
    0

Panzanella Picnic Salad

 0 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8
  • Save
    0
  • Pinterest
    0
  • Print
    0

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Ingredients

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

Directions

  • 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.

Expert Tips

To make a main dish salad, toss in cubed mozzarella cheese and diced cooked chicken.

Vary the vegetables by adding grilled eggplant, onions and summer squash.

Nutrition Information

No nutrition information available for this recipe.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close