Panzanella Picnic Salad

  • Prep 20 min
  • Total 20 min
  • Servings 8
Panzanella Picnic Salad

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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