Recipe courtesy of Ree Drummond
Save Recipe Print
Total:
1 hr
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Croutons:
Dressing:
Salad:

Directions

Watch how to make this recipe.

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.

Cook's Note

If you want to avoid using the oven, you can cut up the bread and let it dry out at room temperature overnight.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Panzanella

Recipe courtesy of Ina Garten

Panzanella

Recipe courtesy of Gourmet Magazine

Panzanella

Recipe courtesy of Rachael Ray

Panzanella

Recipe courtesy of Food Network Kitchen

Panzanella

Recipe courtesy of Giada De Laurentiis

Pea Panzanella

Recipe courtesy of Michael Chiarello

Octopus Panzanella

Recipe courtesy of Giada De Laurentiis

Panzanella Verde

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories