In the summer, I find salad to be one of the most refreshing things to eat. All the fresh ingredients, the flavors, and variations one can create are wonderful. As I was going through Pinterest one afternoon, I came across this Panzanella recipe from Pioneer Woman. Not only was it packed with fresh veggies, but it looked gorgeous, and the perfect thing to make with dinner. After making a few changes (since I was missing some of the ingredients and opted out of going to the store due to laziness, hehe) I whipped this up and thoroughly enjoyed it with dinner. Whether making this for lunch, dinner, or a party, this is bound to be a hit. Hit up your local produce stand or farmers market for some of the yummy produce in this if you can!! Enjoy!!



  • 1 loaf crusty Italian bread
  • 1 English cucumber, halved, sliced
  • 6 tomatoes, cut into wedges (any type desired)
  • 1/2 red onion, sliced thin
  • 1/4 cup olive oil plus more for drizzling on bread
  • 1 tbsp balsamic vinegar
  • Salt/Pepper
  • 25-30 whole Basil leaves, chopped
  • Parmesan cheese, shredded



  1. Cut bread into 1 inch cubes.
  2. Drizzle lightly with olive oil and place on a baking sheet.
  3. Place baking sheet into a preheated oven, 275, and bake for about 20-25 minutes to lightly toast the bread.
  4. Remove from oven and allow to cool completely.
  5. In a large bowl, add in the bread pieces, cucumber, tomatoes, and red onion.
  6. In a small bowl, combine the 1/4 cup olive oil, balsamic vinegar, salt, and pepper.
  7. Once dressing is combined, pour over bread/veggie mixture and toss to coat thoroughly.
  8. Add in basil and Parmesan cheese.
  9. Cover bowl and allow to sit for about 1-2 hours so everything soaks in the dressing.
  10. Serve!!

Adapted from: The Pioneer Woman


All ready for the oven!





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