Easy Summer Panzanella
A quick, easy way to use up that summer produce: panzanella! Add some white beans to make it more of a meal, or keep it as light summer salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 large serving
- Category: Salad
- Method: Mix
- Cuisine: Italian
- Diet: Vegan
Ingredients
SALAD:
- 2 thick slices good bread, cut into bite-sized cubes*
- 1/4 cup corn kernels (I used thawed frozen, but fresh steamed or canned works too)
- 1 large tomato, cut into large chunks
- 1/4 English cucumber, cut into thin slices
- 1/2 small shallot, cut into thin slices
- small handful pitted kalamata and/or green olives, chopped
- a few leaves of basil, torn into chunks
DRESSING:
- 1 and 1/2 tablespoons extra virgin olive oil**
- 2 tablespoons apple cider vinegar or red wine vinegar
- pinch salt and pepper
- small squeeze of agave or honey
- pinch of granulated garlic
- pinch red pepper flakes (optional, for some heat)
Instructions
- If your bread is dry and stale, great! It’s ready for panzanella. I ended up toasting mine by cutting it into cubes and toasting it in my toaster oven (dry, with no oil) at 375 degrees F for 2-4 minutes. It got a little color (see photos), and it was dried most of the way through.
- Combine all of your other salad ingredients (including your stale/toasted bread) in a large bowl.
- In a small bowl or jar, combine your dressing ingredients. Shake/stir well to combine.
- Pour your dressing over your salad ingredients, and mix well to coat all of the ingredients. Taste, and adjust seasoning as necessary (I always love a few extra cranks of black pepper).
- Eat immediately!
Notes
*Use your favorite kind of good bread. A sourdough would be great. My market didn’t have a good sourdough, so I ended up with an “Everything Bagel-style loaf.” It was good! If you like the bread, it’s a good bread for panzanella.
**I used the olive oil my olives were marinading in for a little extra flavor! Regular extra-virgin olive oil works great, too.
Find it online: https://www.fooduzzi.com/2024/08/easy-summer-panzanella/