Balsamic Panzanella Salad is so light and refreshing, the perfect summer side dish recipe to a grilled steak or chicken – or add it on top for a complete meal!
Scale
Ingredients
- Creamy Balsamic Dressing
- 1 large baguette
- Kosher salt, pepper, olive oil (for seasoning the bread)
- 1 1/2 pounds cherry tomatoes, halved or quartered
- 3 bell peppers (any color) chopped
- 1 small red onion, sliced thin
- 2 cucumbers, sliced into thin rounds
- 1 pound small (or pearl) mozzarella balls
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 400 degrees.
- Make the creamy balsamic dressing and set aside.
- Cut the baguette into cubes and season with salt, pepper and olive oil. Toss and place on a baking sheet. Bake for 7-8 minutes, tossing halfway in between cooking. Remove from the oven and set aside.
- In a large bowl, add the chopped vegetables, the mozzarella balls, the fresh basil and the toasted bread cubes. Pour the dressing into the bowl, starting with about half and tossing. Add as much dressing as you like and toss again.
- You can serve immediately or let sit at room temperature for about 15 minutes to let the bread absorb some of the dressing, and then toss once more before serving.
- Category: Side Dish
- Method: Oven
- Cuisine: Italian / American
