Description

Savor the flavors of summer with this quick and mouthwatering Summer’s Last Hurrah Panzanella salad, packed with juicy tomatoes, crunchy bread cubes, and a tangy vinaigrette dressing.

Ingredients

– 1 loaf day-old bread, cubed

– 3 cups cherry tomatoes, halved

– 1 red onion, thinly sliced

– 1 cup fresh basil leaves, chopped

– 1/4 cup red wine vinegar

– 2 tablespoons olive oil

– 1 teaspoon Dijon mustard

– 1 garlic clove, minced

– Salt and pepper to taste

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Instructions

1. In a large bowl, toss together the bread cubes, tomatoes, onion, and basil.

2. In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, and garlic. Season with salt and pepper.

3. Pour the vinaigrette over the salad and toss gently to coat.

4. Let the salad sit for 5-10 minutes to allow the flavors to meld.

5. Serve immediately and enjoy the last flavors of summer!

Notes

For a heartier meal, you can add grilled chicken or shrimp to this panzanella salad. The bread can be toasted for extra crunch if desired.

Prep Time: 5
Category: Salad
Method: No-Cook
Cuisine: Italian