Panzanella

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One of the best recipes to date; I switch out the bread and add quinoa sometimes for a twist. This one makes an appearance at least twice a month in my house!!

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Nice salad. Not spectacular, but it had good flavour. I really enjoyed the basil in it.
I very much liked the bread. I only wish I had served the bread on the side rather than tossing it with the salad and vinaigrette. They just ended up so soggy and lost their crunch...
Also, I think I would add slightly less oil to the vinaigrette.
A good salad, but I may not go out of my way to make it again....

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This salad is one of my ALL-TIME FAVORITES!!! I've been making this for years and have lost track of how much of this I have consumed. The only thing I do differently is quadruple the garlic - I LOVE garlic and it's SO good for you. I also use Sourdough bread for my croutons for an added flavor and I just chunk it up and throw it in a frying pan - no oil - and toast them - to die for!! I throw the croutons on as I eat it rather than put them on the whole of the salad - that way, they will maintain their wonderful crunch!

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Love Ina's panzanella!! Please note that there are a couple versions Ina posts of this salad. There is a "Grilled Panzanella" recipe Ina has on the network as well, for those of you who remember her video demonstrating a grilled version. I've had it both ways, but our family prefers it grilled. Grilling really brings out the flavors of the onions and peppers, leaving a refreshing contrast with the uncooked cucumbers, basil and tomatoes. It's amazing! We use Trader Joe's muscat champagne vinegar and it's a consistent winner for our family and dinner guests.

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Oooooooh I love panzanella salad! I used this recipe with more tomatoes minus the cucumber, peppers and capers due to what I had and THREW IN SOME CRUMBLED FETA!.. It was delicious! I had a lot of bread so I toasted it the oven on a baking sheet; I drizzled the olive oil over the bread cubes and added some chopped garlic, this upped the garlic level! My husband and I had this for dinner last night. I disagree on "the longer this sits the better" We prefer to have it within an hour and usually can't wait more than a half hour; the bread is still chewy/crunchy at that point "my favorite part" of course I'll still eat it the next day if there's anything left!

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This was absolutely a delicious ways to get in your veggies. I am not a big pepper fan, but I marinated this overnight and the pepper taste wasn't even there!! I didn't have the champagne vinegar so used the red wine vinegar instead. I also didn't have capers so didn't put them in. I did add chick peas because I thought they would be a good addition and loved them in this. I had a hard time mixing in the dijon mustard so I used a blender which worked great. I took this to church, and it was a hit with the adults. I think the veggies scared away the children, but if they had tried it, they may have been pleasantly surprised!! I will make this again trying other veggies.

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Delicious!! I debated whether to use champagne or red wine vinegar, thinking the red would give it more punch, but the champagne was all the punch it needed. I added a little more mustard per other reviews but will stick with the recommended amount. Did not add the peppers or cucumber as I didn't have any but will try it with those next time. If you have a Panera Bread in your area - their Country White was fabulous in this!

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This is as basic bread salad but yummy. I didn't use capers b/c my kids don't like them. This is to be a fresh, end of the summer salad. It is NOT TO BE COOKED!

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To Skate97 and PattyC328: Ina has a "grilled panzanella" recipe as well - same ingredients only she does grill the bread and the veggies over a charcoal grill before she combines the ingredients. I have made that one and it is out of this world! If you like this one, you will LOVE the grilled recipe......the smoky flavor added by the grilled bread, charred peppers and onions (crisp-tender really brings out the flavor.

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Perfect with or without the capers and peppers. Just plain wonderful!

Thank you Ina!