I’m not going to lie, this Summer Panzanella Salad with Homemade Croutons might be one of my favorite recipes of 2020 this far.
I know, that is a bold statement, but after on bite of this Summer Panzanella Salad, I could not stop. Literally, I had leftovers for breakfast AND lunch the next day because…. I just could not stop. It was so good, and I plan to make it again very soon.
If you have been following my blog for a while, you will know that I’m super partial to the colder seasons like fall and winter. I always have been. The one good thing that I do love about summer is the produce that happens during this hot, hot season. I am such a sucker for anything vibrant and summer is great for eating with our eyes. So many great colors! This summer panzanella is like biting into a rainbow.
What the heck is a Summer Panzanella Salad anyway?!
Well, if you have never had a panzanella salad, your mind is about to be blown. It’s an Italian salad… that has bread. So yes, it’s a bread salad. In our case, a bread salad with homemade croutons. Are you following me yet? Basically bread, bread, bread. If you follow me on Insta, you will see that I have been dabbling in the art of sourdough bread making. And wow, has it been delicious. Sure it’s a labor of love, but there are not many things better than avocado toast, made on homemade sourdough. Or sourdough homemade croutons for that matter, which is exactly what went into the “bread” of this bread salad.
Making homemade croutons is EASY.
- Preheat your oven to 375 degrees
- Cut your bread into 1-in cubes
- Toss with olive oil, salt, and pepper
- Add to foil lined cookie sheet
- Cook for about 10 minutes, or until it starts to turn golden ( I like my croutons a little chewy on the inside)
See I told you! Now you NEED to make it yourself, it’s a breeze! Anyways this summer panzanella salad in my humble opinion is everything good there is about summer! Whip it up, and check out this video that shows just how easy it is!
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Summer Panzanella Salad with Homemade Croutons
The flavors of this summer panzanella salad are so good! Peaches, tomatoes, basil, and homemade croutons are the perfect combination! Get the recipe now!
- 2 Ripe Peaches, sliced
- 8-10 Cherry Tomatoes, wedged
- 1 cup Roasted Corn (I used frozen for speed)
- 1 Zucchini, sliced
- 1 tbsp Olive Oil
- 1 cup Basil, chopped
- 4 oz Prosciutto
- 2 Burrata balls
- Homemade Croutons:
- 1/2 Loaf Sourdough, cut into 1-inch cubes
- 1/4 cup Olive Oil
- 2 tsp Salt
- 1 tsp pepper
- Red Wine Vinaigrette:
- 3 tbsp Red Wine Vinegar
- 1/2 cup Olive Oil
- 1/2 tsp Dijon Mustard
- 1 tbsp Shallot, minced
- 2 cloves Garlic, minced
- Salt and Pepper to taste optional: red pepper flakes
- Optional: Pesto
Heat oven to 375 degrees. Line a cookie sheet with foil. Add cubed bread, olive oil, salt, and pepper to bowl and mix until evenly coated. Pour dressed bread onto lined cookie sheet and bake for 10 minutes or until golden in preheated oven. Set aside when done.
Red Wine Vinaigrette:
Add vinegar, mustard, minced garlic, shallot and whisk together. Whisk in oil, salt, pepper, and pepper flakes if desired. Set aside when done.
Heat skillet and add sliced zucchini when hot. Flip zucchini to sear both sides and season with salt. I don't use oil when doing this, I find it gets soggy. When zucchini is seared on both sides, remove from heat and set aside. In a bowl, add sliced peaches, wedged cherry tomatoes, roasted corn, sliced zucchini, chopped basil, and croutons. Add in dressing and toss to coat. If you let, sit for 20-30 minutes it mill marinate and taste even better!
Pour dressed salad onto plate, add burrata (top with pesto if desired), and add prosciutto slices throughout salad. Enjoy friends!
- 308 Calories
- 22.4g Carbohydrates
- 17mg Cholesterol
- 21.5g Fat
- 4g Fiber
- 9.5g Protein
- 4g Saturated fat
- 10g Sugar