Summer Panzanella
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Summer Panzanella
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Bring something special to the table with this well-loved recipe.
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Ingredients
Croutons:
- 1 baguette or your favorite rustic bread, cut into bite-sized chunks, seeded
- 2 tbsp olive oil
- 2 cloves garlic crushed into a paste
- sea salt fresh cracked pepper
- black pepper fresh cracked pepper
Salad:
- 8 oz grape tomato sliced in half, medley
- 2 cucumber seeded and diced
- 1 oz garbanzo beans rinsed and drained, canned
- ½ red onion diced
- ½ cup feta cheese
- 6-7 basil torn into pieces, fresh leaves
- vinaigrette I doubled the recipe for this salad, Fran's Simple
Instructions
- Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
- Make the croutons by combining the olive oil, garlic paste, salt, and pepper to taste in a large bowl. Place the bread crumbs in the bowl and coat with olive oil and garlic mixture.
- Spread the bread evenly on a baking sheet and bake for 10-13 minutes or until golden brown and crispy. Set aside to cool completely.
- Prepare the vegetables and salad vinaigrette while the croutons are baking.
- Once the bread has cooled completely, combine all ingredients in a large serving bowl and mix thoroughly.
- Drizzle with the well-whisked vinaigrette, to taste; toss until evenly coated. Serve immediately and enjoy!
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