panzanella salad
Makes 6 to 8 servings
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  1. 9 tablespoons olive oil, divided
  2. 1 clove garlic, minced
  3. 3/4 teaspoon kosher salt, divided
  4. 1/2 (16-ounce) loaf ciabatta or Italian bread, cut into 1-inch cubes
  5. 3 tablespoons fresh lemon juice
  6. 1 teaspoon Dijon mustard
  7. 1/4 teaspoon ground black pepper
  8. 4 medium tomatoes, cut into 2-inch pieces
  9. 1 English cucumber, halved lengthwise, seeded, and chopped
  10. 1/2 small red onion, thinly sliced
  11. 1/2 cup chopped fresh basil
  1. Preheat oven to 400°.
  2. In a large bowl, whisk together 3 tablespoons oil, garlic, and 1/2 teaspoon salt. Add bread cubes, tossing to coat. Arrange in a single layer on a rimmed baking sheet, and bake for 10 minutes or until toasted.
  3. In same large bowl, whisk together lemon juice, next 2 ingredients, and remaining 1/4 teaspoon salt. Gradually whisk in remaining 6 tablespoons oil until well combined. Add bread cubes, tomatoes, and all remaining ingredients, tossing to combine. Serve immediately.
Paula Deen Magazine