Panzanella Picnic Salad

  • Prep 20 min
  • Total 20 min
  • Servings 8

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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