Summer Panzanella Salad
We’re fully embracing no-cook meals this summer, and with the July 4th holiday on the horizon, I thought it was the perfect time to share this recipe for Summer Panzanella Salad! It’s bright, light, and simple to assemble, can be eaten as a main or as a side, and does not require any cooking beyond toasting (or grilling!) bread. My mom starting making a similar panzanella a few years ago, and it has quickly become one of my favorite meatless lunch or dinner options.
Ripe, juicy tomatoes, garlicky, homemade croutons, and fresh, crisp cucumbers are the stars of the show, and a punchy vinaigrette brings the salad to life. And capers! Those briny little flower buds really make the salad a standout. Try it for your July festivities (or maybe as a detox the next day!) and enjoy knowing there are zero pots left in the sink to clean.
Summer Panzanella Salad
adapted from Ina Garten
Serves: 4-6 people
Prep Time: 20 minutes
Cooking Time: 2-4 minutes to toast baguette
Ingredients for the salad:
1 red bell pepper, chopped
1 orange pepper, chopped
2 cucumbers, seeded and chopped
3-4 tbsp capers, drained but not rinsed
1 cup cherry tomatoes, diced
1 shallot, diced
For the croutons:
1/2 a baguette, about 2 cups cubed bread
1 garlic clove, smashed
olive oil
salt
pepper
For the vinaigrette:
1 garlic clove, minced
3 tbsp white wine vinegar
1/2 cup extra virgin olive oil
1/2 tsp. Dijon
1/2 tsp. salt
1/4 tsp freshly cracked black pepper
Directions:
Preheat oven to 350°.
Meanwhile, mix together peppers, cucumbers, capers, tomatoes, and shallot.
In a separate bowl, whisk together ingredients for the vinaigrette. Set aside.
Slice the baguette in half lengthwise, then rub both halves with 1 glove crushed garlic. Slice baguette into croutons (about 1 inch cubes) and lay on a baking sheet. Toss bread with 2 tbsp olive oil (more if they look too dry), and a sprinkle of salt and pepper. Toast for 10 minutes, then toss the croutons and toast for 10 minutes more. They will be golden brown on all sides when done.
Add croutons to the vegetable mixture. Pour the vinaigrette over the top, tossing to combine. Adjust salt and pepper as needed. Serve immediately.
