Oh friends, this is my new favorite thing!
We made a Panzanella Salad not that long ago to accompany our supper and now, it’s a staple salad recipe in our house. This salad is perfect as a side but delicious as a light meal too (hello, lunch!). I don’t know what I love best…the sour dough bread toasted up in there or the goat cheese? That’s right…I put goat cheese in mine. #winning My favorite part about this little recipe is that you can make as much or as little as you need. You can make one serving for just a solo meal or you can make a huge batch to feed a crowd. I promise you…you just want to make it!
1 loaf of sour dough bread, cut into cubes
Extra Virgin Olive Oil (EVOO)
2 cloves of garlic, chopped finely
1 pint of cherry tomatoes
1 red onion, chopped
1 big handful of basil, chopped
2 cucumbers (I used an English cucumbers so I didn’t have to peel it), chopped
2 zucchinis, chopped
red wine vinegar
salt and pepper
goat cheese, crumbed
Preheat your oven to 400 degrees.
Line a baking sheet with foil (for easy clean up) and spread your cubed bread down over the top. Set aside.
In a small bowl, whisk together about a half a cup of EVOO with your finely chopped garlic. Next, brush the tops of your bread crumbs with this mixture (it’s okay if you have some left over). Once the tops are all brushed with your garlic EVOO, pop the baking sheet in the oven and toast up about 10 to 12 minutes (you’ll be able to tell when they’re toasted and ready to come out). Remove from oven and set aside.
Next, build your salad: in a big bowl, add in your cherry tomatoes, chopped red onion, chopped basil, chopped cucumber, chopped zucchini and toasted up bread. Set aside.
In a small bowl, whisk together your dressing. Use 1 part red wine vinegar to 3 parts EVOO (depending on how much dressing you want for the size salad you’re making). Whisk in a pinch of salt and pepper too. Pour your dressing down over your salad and then add in your crumbled goat cheese (to taste, we like a lot of goat cheese!). Toss and serve.
All of my favorite textures and flavors in one salad. I’m telling you, your summer suppers must include this salad!