Summer is ending. And here is my last hurrah to summer!
What better way to use my late summer produce than to make a Panzanella salad. Which is a traditional Italian “bread salad.” Crispy croutons made from toasted baguette cubes along with fresh, crunchy veggies bring this powerhouse salad together. Drizzle with a little dijon vinaigrette love, and you can’t go wrong. Gardening this summer was such a joy to my family and me. Nothing beats growing something with your own hands and watching it flourish. We’ve created so many delicious recipes this summer using various tomato plants, cucumber, zucchini, and watermelon. Along with so many amazing fresh herbs. Start your own garden! It’s a fantastic way to get the kids involved too.
End Of Summer Panzanella
1/2 cup olive oil
1 long baguette, cut into 1-inch cubes (about 6 cups)
1 teaspoon salt
2 cups cherry tomatoes, halved
1 orange bell pepper, seeded and cubed
1 red bell pepper, seeded and cubed
1 English cucumber, halved and cut into 1/2 inch pieces.
1/2 red onion, halved and thinly sliced
1 Handful fresh basil leaves, chopped
3 tablespoons capers
For the vinaigrette
1 clove finely minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1 tablespoons white wine vinegar
2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees.
Whisk together all ingredients for the vinaigrette and set aside.
Spread cubes of bread onto a baking sheet. Drizzle with olive oil. Baked in a preheated oven for 15-20 minutes until golden all around. Remove from oven and allow to cool.
In a large bowl, mix tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.
Drizzle with vinaigrette. Toss well.
Serve immediately, or allow the salad to sit at room temperature for 25-30 minutes.