Panzanella

I can’t get enough of this healthy, crunchy bread salad. Sometimes I make it in the beginning of the week and eat it for lunch the next few days, but is also makes a great refreshing dinner on hot summer evenings. 

Serves 6-8

• 4 cups cubed baguette bread (about ½ inch cubes)
• 1 1/2 tablespoons extra virgin olive oil
• Salt and pepper to taste

For the salad:

• 2 pints cherry or grape tomatoes, cut in half
• 3 tablespoons Champagne vinegar
• ¼ cup extra virgin olive oil
• 1 small shallot, peeled and finely minced
• 1 garlic clove, peeled and minced
• Salt and pepper to taste
• 1 cup loosely packed fresh basil leaves
• 1 cucumber, peeled, seeded, and sliced 1/2-inch thick
• 1 red, orange or yellow bell pepper, seeded and cut into 1-inch cubes
• 1 can garbanzo beans, rinsed
• fresh-pulled mozzarella cut into cubes
• kalamata olives sliced in half

STEP 1
Preheat the oven to 400F.

Place the bread cubes in bowl and drizzle with the 1 1/2 tablespoons of olive oil. Season with salt and pepper to taste. Lightly toss bread cubes to coat in the oil and seasoning. Place on a parchment lined baking sheet, in a single layer.

Bake for 10 to 12 minutes, or until croutons are golden brown and crunchy. Remove and set aside to cool.

STEP 2
Combine tomatoes, vinegar, olive oil, shallots, garlic, cucumber, bell pepper, garbanzo beans, basil, salt and pepper to taste. Stir to combine. (You can prepare the recipe up to here and refrigerate overnight.)

STEP 3
Toss the croutons into the salad and serve.

Recipe adapted from A Cup of Jo.