Summer Panzanella Salad

Panzanella is a popular Tuscan chopped salad traditionally made with really ripe tomatoes, toasted bread cubes and red onion. It sometimes includes cucumbers and is simply dressed with olive oil and vinegar. In my summer salad, cornbread croutons add a modern twist to a combination of avocado, tomatoes, cucumbers and freshly chopped basil. Slivered raw red onion adds some bite, but is optional. Dress this salad with extra-virgin olive oil and red wine vinegar, and season it with salt and pepper. It’s perfect for a crowd and easy to assemble. Enjoy the July 4th holiday!

Summer Panzanella Salad
Print Recipe
Servings
4-6 servings
Servings
4-6 servings
Summer Panzanella Salad
Print Recipe
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat the oven to 375 degrees. Place the cornbread cubes in a large mixing bowl and drizzle with 3 tablespoons of the olive oil. Toss evenly to coat the bread cubes. Spread the cubes in a single layer on a sheet tray and bake until lightly browned and toasted, about 10-15 minutes. Return the cornbread to the bowl and add the tomatoes, cucumbers and onions, if using. Whisk together the 1/2 cup olive oil and red wine vinegar and season with salt and pepper. Drizzle the dressing over the salad. Add the avocado cubes and basil and toss gently. Serve while the cornbread is still warm.

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