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Panzanella Salad

FNPP Panzanella Salad


1/2 cup olive oil for the dressing

1/4 cup Tarragon vinegar for the dressing

6-8 fresh garlic bulbs, minced for the dressing

1/2 loaf French bread, cut into cubes for the croutons

1 large cucumber, seeded and cut into half-moons

1 pound of asparagus, cut into one-inch pieces, blanched but still a little crunchy

1 yellow bell pepper, seeded and cut into small strips

1 red bell pepper, seeded and cut into small strips

2 large tomatoes, diced rather large

1/2 red onion, sliced thinly

Fresh basil leaves, leaving the small leaves intact and cutting the larger leaves into ribbons

1/4 cup capers


Preheat oven to 250 degrees. In a jar, combine the dressing ingredients including the olive oil, tarragon vinegar, and minced garlic. Add in 1/2 teaspoon salt and 1/4 teaspoon pepper. Shake vigorously to mix and set aside. In a large skillet, heat about 2 tablespoons of olive oil for the croutons. Add in the cubed bread stirring to coat all the pieces. Add some more oil if needed. Cook the bread cubes on medium heat stirring often but allowing them to brown a bit. Transfer the cubes to a baking sheet, add some salt and pepper, then move them to the oven. Stir the croutons every 15 minutes until they become golden brown and crispy. Remove from the oven to cool and set aside until serving time. In a large salad bowl, combine all the vegetables. Add the croutons then the dressing. Mix well and serve immediately. (Any vinaigrette will work.)

FNPP Panzanella Salad[
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