I love salads with bread in them. I mean, seriously, the person that invented croutons is my personal hero! 🙂 This salad is my version of panzanella. You come across a lot of different takes on this salad-some have just tomatoes and bread, others bring in more vegetables. I have played around with different versions, but this one is one of my favorites. My kids love it too. Lots of colorful veggies, bread and a delicious vinagrette to bring it altogether. Pair it with grilled chicken or fish and a fruit salad and you have a complete meal.
Panzanella Salad
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 pint of cherry tomatoes, halved
1 cucumber, peeled, sliced, then quartered
1 can of sliced or whole black olives
1 cup diced or crumbled cheese (I have used feta or mozzarella-both good!)
2 cups croutons, or cubed crusty bread (see below)
1/4 cup olive oil
1/8 cup red wine vinegar
1 tblsp dried Italian seasoning
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp water
Combine veggies, cheese and bread in a large bowl. Combine the rest of the ingredients in a small bowl whisking to combine. Pour over salad. Toss well. Serve immediately.
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