This Crunchy and Crispy Panzanella Salad is perfectly crusty, slightly vinegary and very filling. Perfect to bring for a picnic or for a light summer lunch.
Panzanella is this Tuscan salad originally made of wet stall bread, onions and tomatoes, yummy …or NOT. This is why I do my own croutons that are crispy and crunchy on the outside, but still slightly soft on the inside. I also toss just before serving so that the bread as a chance of conserving its integrity.
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Panzanella Salad
2017-10-16 16:22:52
Croutons
- ¼ of a baguette, diced into 1 inches cubes
- 1 tbsp of olive oil
Salad
- 20 basil leafs , thinly sliced
- 2 tbsp capers
- 1 tsp of minced garlic
- 1 tbsp of grainy Dijon mustard
- 1 tbsp of balsamic vinegar
- 4 Roma tomato, diced
- 1 English cucumber, deseeded and diced
- 1 yellow bell pepper, diced
- Salt & pepper
Croutons
- Make the croutons by tossing together the bread and oil and put in the oven on a baking tray at 350 F until crispy and golden brown.
Salad
- Mix together the vinegar, mustard, garlic, basil, and capers together.
- Right before serving, toss the croutons with the rest of the ingredients and the vinegar mixture.
- Adjust seasoning to taste
Notes
- You can make this salad starch solution compliant by omitting the oil while making the croutons.
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