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Tomatoes Panzanella Salad

Refreshing Tomatoes Panzanella Salad with Garlic Croutons

A vibrant Tomatoes Panzanella Salad featuring fresh ingredients and crispy garlic croutons, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croutons
  • 4 tablespoons Melted Butter use vegan butter for a dairy-free version.
  • 2 tablespoons Olive Oil substitutable with avocado oil.
  • 1 loaf French Bread/Baguette stale bread is ideal; fresh can be used if toasting.
  • 1 teaspoon Garlic Powder minced garlic is not recommended due to browning.
For the Salad
  • 1 medium English Cucumber regular cucumber can be used, but English is less bitter.
  • 4 cups Tomatoes can replace with heirloom varieties for extra flavor.
  • 1 cup Basil use generously, as fresh is preferred over dried.
For the Vinaigrette
  • 1/4 cup Olive Oil (for dressing) can substitute with lemon-infused olive oil for a zesty kick.
  • 1/4 cup Dry White Wine can substitute with vinegar (such as white wine vinegar).
  • 1 tablespoon Dijon Mustard honey mustard can add sweetness if preferred.
  • 2 tablespoons Balsamic Vinegar red wine vinegar can be a substitute.
  • 1 teaspoon Salt adjust to taste, or omit for a lower sodium option.
  • 1 clove Finely Minced Garlic can be omitted if desired.

Equipment

  • Oven
  • mixing bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together melted butter, olive oil, and garlic powder until well combined.
  3. Add cubed French bread to a large mixing bowl, then pour your garlic butter mixture over the bread.
  4. Spread the coated bread cubes in a single layer on a baking sheet. Bake for about 15 to 20 minutes until golden brown.
  5. Place baked croutons into a large mixing bowl. Add diced English cucumbers, halved tomatoes, and fresh basil leaves.
  6. In a separate bowl, whisk together olive oil, dry white wine, Dijon mustard, balsamic vinegar, salt, and finely minced garlic until smooth.
  7. Pour the vinaigrette over the salad mixture, then gently toss to combine all ingredients thoroughly.
  8. Let the salad sit for about 30 minutes before serving.
  9. Serve your Summer Tomato Panzanella Salad as a light lunch or refreshing side.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 250mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

For best flavor and texture, assemble the salad close to your serving time. Store in the refrigerator without dressing to maintain crouton crispness.

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