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Panzanella Salad

Kids Cook Monday: Panzanella Salad

Super delicious, super easy - you and your kids can make this delicious panzanella salad for any weeknight meal.
Course Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 to 6 serviings
Author Erin Brighton

Ingredients

Salad Ingredients

  • 5 to 6 cups of bread , cubed (ideally bread that is a bit stale - focaccia, French bread, sourdough loaf)
  • 2 large tomatoes , chopped
  • 1/2 red onion , diced
  • 1 large cucumber , chopped
  • 1 to 2 peppers , chopped
  • 1/4 cup mixed olives , chopped
  • 3 T capers
  • 10 to 20 basil leaves , cut into small ribbons

Dressing Ingredients

  • 2-3 cloves garlic , crushed, rub with salt
  • 1 teaspoon mustard (I used Lusty Monk)
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar

Instructions

  1. Cut the bread into cubes. If you don't have day-old bread, toast the cubes in the oven at 275 degrees.
  2. Prepare all the veggies. I like to cut the vegetables to about the same size as the bread.
  3. Combine bread, veggies, olives, capers, and basil into a large bowl.
  4. Shake dressing in a mason jar. Pour over salad.
  5. Set aside in the fridge for 30 minutes. Enjoy!