Summer Panzanella

By • October 12, 2016 0 Comments

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Author Notes: A simple, rustic summer salad that makes good use of that day old bread you have laying around.Kealy O'Donnell


Serves 4

  • 1 pint cherry tomatoes (heirloom if you can find them!)
  • 1/2 cup fresh basil leaves
  • 1/2 cup red onion
  • 2 scallion stalks
  • 2 small pickling cucumbers
  • 3 cups croutons
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  1. For the Vinaigrette: In a small bowl, mix together the olive oil, salt, pepper, garlic powder and lemon juice. Set aside.
  2. Prep the Veggies: Slice the cherry tomatoes in half or quarters, depending on how big they are (you want them to be bite size). Remove the outer layer from the scallions (its usually a bit brown and tough) and cut them on the bias, into thin pieces. Cut the red onion in half. Cutting from the root of the onion outwards, slice each half into 8 pieces. Cut the pickling cucumbers in half and then into 1 inch pieces.
  3. In a medium sized serving bowl, add the cherry tomatoes, red onion, cucumbers, scallions, fresh basil, croutons and vinaigrette. Using a wooden spoon, toss everything together until evenly coated with vinaigrette. Let the salad rest for about 10-15 minutes before serving so that the croutons soften and the flavors marinate together.

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