| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 loaf very crusty Italian bread
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- 4 assorted tomatoes (heirlooms, etc.), cut into wedges
- 1 cucumber, halved, seeded and cut into wedges
- 1/2 red onion, cut into wedges
- 20 to 25 fresh basil leaves, cut into chiffonade, plus whole leaves, for serving
- Parmesan shavings, for topping
- Salt and freshly ground black pepper
Instructions
- For the croutons: Preheat the oven to 275 degrees F.
- Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp (“stale”) the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.
- For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.
- For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 294 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 500 mg |
Reviews
Love this recipe! I added marinated grilled artichokes and mozzarella pearls. I make this in the afternoon let it chill in the fridge until time for dinner so all the flavors combine.
Absolutely stunning with fresh summer vegetables and herbs from the garden!
Cucumbers and red onions are sliced, as shown in video.
Delicious! Made the recipe as instructed, no changes. Will definitely make again.
So delicious! The tang of the red wine vinegar is perfect with the bread and veggies. A perfect choice for a lighter dinner or a side dish.
I loved this! I used Kumatos and yellow and red grape tomatoes. I am not a great fan of basil…. I know I’m crazy…. But I used it anyway and I’m glad I did. It was perfect. Love the show!
Good! I like the bread used in this!
OH my GOSH! Delicious!!! We added green stuffed olives and mozzarella cheese! So good! Thank you!!
I made this last night using some left over baguette bread that was actually 6 days old, so very hard! It worked great and the recipe is delicious!
Panzanella is my favorite bread salad. The veggies used in this is nice. We found a ginger dressing in our local grocery store. You can even chop up some of the veggies ahead of time. That’s a good idea anyway because I like to wait a day before the bread is super crispy. This is a bread salad like Ree said. You can use any veggies you like. This is my favorite salad Ree makes. You can even use different dressings or even come up with your own if you feel creative. It’s a versatile salad. Anything goes. I love to wait the hour for it to chill in the fridge. It molds together nicely and is deeper in flavor. YUM!