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!
Shopping List
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!
Charmaine Ng | Architecture & Lifestyle Blog says
Panzanella salad is my guilty salad pleasure! I mean, my favourite ingredient in my salads are croutons, haha! Your version is perfect for summer!
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Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Nicole says
YUM!!
Narci Dreffs says
Sourdough bread and goat cheese….Is this heaven? 😉 This looks AMAZING!
Lizzie @ This Happy Life says
I’m drooling Shay!!! I love salads but get bored with them easily, this is just what I need right now, thank you!!!
Karen says
YUM!!!! Looks so good!
Lindsay D says
Yum! I’ve been trying to think of some summer sides. Thanks! 🙂
Alexis deZayas says
This sounds like the perfect lunch!!
Kelly says
Not a goat cheese fan, would you recommend any other kind of cheese, maybe Feta??
Mix and Match Mama says
Feta or Bleu!!
Lauren says
Try making it with Ciabatta that you cut in half and toast on the grill. Just brush it with a little olive oil. So good! And if you’re grilling, no oven on a hot day. #bonus
Jenna says
YUMMY! This sounds like the perfect summer lunch of dinner! My family would love this. It would also be perfect for a potluck. Thank you for sharing.
Stacy says
So, I’ve been lining my pans with aluminum foil for years for easy cleanup, and just a few days ago I read an article on msn “reminding everyone once again” that it is dangerous to actually cook with aluminum foil because the aluminum can leech into the food. Am I the only one who has never heard this??? I’ve just been using parchment popup sheets since I read that!
Sabrina says
Just found your blog and I love it! I will be making this. I am on board with anything with goat cheese!
Mary McMath says
I made this today! So delish! I used fresh grated Parmesan cheese rather than goat cheese Total hit with my crew!
Southern & Style says
This sounds so delicious, my tummy is actually rumbling just reading the recipe!
xoxo, SS
Southern And Style
Becca says
I am making it this week! Do you have a problem with it getting soggy over a few days?
Mix and Match Mama says
The bread does get soggy after a day, but that’s okay with me. If you prefer it not, then keep it out of the salad until you’re ready to eat!