Perfect Panzanella
Crusty bread and veggies combine to deliver perfect panzanella salad.
Recipe type: Salad
  • 1 Medium Loaf Of Amazing Bread (French, sourdough, everything, the sky's the limit).
  • 1 large cucumber
  • 2 green peppers
  • 1 red onion
  • 1 pint cherry tomatoes
  • 1 bunch basil
  • 1 tsp salt
  • 2 Tbsp olive oil
  • ¾ Bottle of Balsamic Vinaigrette Salad Dressing
  1. Chop vegetables (including basil) and toss with salt and salad dressing. Cover and chill in refrigerator for 30 minutes.
  2. Chop bread into oversized bite sized pieces and sauteed in olive oil until toasted (about 10 minutes).
  3. Let bread rest for additional 5-10 minutes after cooking. The goal is for it to be almost crouton like so it will really soak in the dressing.
  4. Combine bread with vegetables. The longer you wait, the more time the bread will have to soak in the dressing. I've found about 30 minutes to be ideal.
Author: NJ Rongner
Recipe by A Cookie Before Dinner at