Summer is a great time to hit up farmers markets for gorgeous, fresh veggies. This panzanella salad makes your taste buds spring to life with all the savory flavors. Feel free to sub out or add any other veggies or olives there is no wrong or right way to make this salad.
3 TBS Olive Oil
1 Small French Bread Or Ciabatta Loaf, Cut Into 1-Inch Cubes (About 6 Cups)
1 TSP Salt
2 Large Firm Ripe Tomatoes, Cut Into 1-Inch Cubes
1 English Cucumber Unpeeled, Seeded and Sliced (1/2 Inch Thick)
½ Red Onion, Thinly Sliced
1 Cup Pitted Black Olives (Sliced In Half)
20 Large Fresh Basil Leaves
1 TSP Garlic
½ TSP Dijon Mustard
3 TBS Champagne Or White Wine Vinegar
½ Cup Olive Oil
½ TSP Salt
½ TSP Pepper
Heat the olive oil in a large skillet. Add the cubed bread and salt. Toss the bread for about 10 minutes or until the bread starts to crisp up. Make sure you toss frequently to avoid burning the bread. Add extra oil as needed.
In a large bowl, add tomatoes, cucumber, red onion, black olives and basil. Toss in the toasted bread.
In a blender combine all the ingredients for the vinaigrette and puree until smooth.
Pour the vinaigrette over the bread salad and mix until all ingredients are combined.
Season salad with salt and pepper and let sit for 15-30 minutes to ensure all flavors have had time to blend.