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
- 25-30 whole Basil leaves, chopped
- Parmesan cheese, shredded
- Cut bread into 1 inch cubes.
- Drizzle lightly with olive oil and place on a baking sheet.
- Place baking sheet into a preheated oven, 275, and bake for about 20-25 minutes to lightly toast the bread.
- Remove from oven and allow to cool completely.
- In a large bowl, add in the bread pieces, cucumber, tomatoes, and red onion.
- In a small bowl, combine the 1/4 cup olive oil, balsamic vinegar, salt, and pepper.
- Once dressing is combined, pour over bread/veggie mixture and toss to coat thoroughly.
- Add in basil and Parmesan cheese.
- Cover bowl and allow to sit for about 1-2 hours so everything soaks in the dressing.
Adapted from: The Pioneer Woman