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Summer Tomatoes Panzanella
Delicious summer tomato panzanella salad! Garlic buttered bread cubes take this panzanella salad to the next level!
Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Total Time
55
minutes
mins
Course:
Salad
Cuisine:
Italian
Servings:
6
servings
Calories:
618
kcal
Author:
Karlynn Johnston
Ingredients
Garlic Bread Cubes
1/4
cup
melted butter
1/4
cup
olive oil
1
small French bread/baguette
cut into 1 inch cubes ( around 8 cups)
1-2
teaspoons
garlic powder
Salad
1
English cucumber
sliced into cubes
4
cups
of tomatoes
sliced
1/4
cup
of ribbon sliced basil
or more to taste, I love basil!
Dressing
3/4
cup
olive oil
1/4
cup
dry white wine
1
teaspoon
Dijon mustard
1
tablespoon
balsamic vinegar
1
teaspoon
salt
2
teaspoons
finely minced garlic
Instructions
Pre-heat your oven to 350 °F.
Whisk together the butter, olive oil and garlic powder. ( Using minced garlic doesn't work, as it cooks too long in the oven and burns!)
Place the bread cubes in a large bowl, then pour the butter mixture over top. Toss until they are coated.
Scatter out evenly on a large baking sheet in one layer then bake in the oven until golden brown and crispy. Remove and cool.
Combine the vegetables and bread cubes in a large bowl. Whisk the vinaigrette ingredients together, then pour over top.
Toss the salad to mix. Let sit for 30 minutes or until the bread cubes start to soften up - but aren't soggy.
Serve and enjoy!
Nutrition
Calories:
618
kcal
|
Carbohydrates:
44
g
|
Protein:
9
g
|
Fat:
45
g
|
Saturated Fat:
10
g
|
Cholesterol:
20
mg
|
Sodium:
814
mg
|
Potassium:
407
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1170
IU
|
Vitamin C:
15.5
mg
|
Calcium:
53
mg
|
Iron:
3.1
mg