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Kids Cook Monday: Panzanella Salad
Super delicious, super easy - you and your kids can make this delicious panzanella salad for any weeknight meal.
Course
Salad
Prep Time
15
minutes
Cook Time
30
minutes
Total Time
45
minutes
Servings
4
to 6 serviings
Author
Erin Brighton
Ingredients
Salad Ingredients
5
to 6 cups of bread
, cubed (ideally bread that is a bit stale - focaccia, French bread, sourdough loaf)
2
large tomatoes
, chopped
1/2
red onion
, diced
1
large cucumber
, chopped
1
to 2 peppers
, chopped
1/4
cup
mixed olives
, chopped
3
T
capers
10
to 20 basil leaves
, cut into small ribbons
Dressing Ingredients
2-3
cloves
garlic
, crushed, rub with salt
1
teaspoon
mustard
(I used Lusty Monk)
1/3
cup
olive oil
3
tablespoons
red wine vinegar
Instructions
Cut the bread into cubes. If you don't have day-old bread, toast the cubes in the oven at 275 degrees.
Prepare all the veggies. I like to cut the vegetables to about the same size as the bread.
Combine bread, veggies, olives, capers, and basil into a large bowl.
Shake dressing in a mason jar. Pour over salad.
Set aside in the fridge for 30 minutes. Enjoy!