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Summer Panzanella
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Summer Panzanella

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Course: Salad
Cuisine: Greek

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
  • black pepper fresh cracked pepper
  • sea salt 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

    Cup of Yum
  1. Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
  2. 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.
  3. 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.
  4. Prepare the vegetables and salad vinaigrette while the croutons are baking.
  5. Once the bread has cooled completely, combine all ingredients in a large serving bowl and mix thoroughly.
  6. Drizzle with the well-whisked vinaigrette, to taste; toss until evenly coated. Serve immediately and enjoy!