The summer Panzanella salad is a very easy and super tasty dish perfect for dinner with friends, it is ideal both as a side dish and as an appetizer but it can also be a single dish when we want to stay lighter. We can prepare it in advance and take it with us to the office or for a trip out. I called it summer Panzanella salad because instead of using the classic bread I used crunchy croutons for salads, soups, and soups. It is really fresh and delicious, season it with oil, salt, and vinegar, also if you want a softer version you can add a few tablespoons of water to the croutons! Let’s see together how to achieve it!
INGREDIENTS FOR SUMMER PANZANELLA SALAD
200 g of croutons for salads and crunchy soups
20-25 red cherry tomatoes
80-90 g of pitted olives
2-3 tablespoons of white vinegar or apples
extra virgin olive oil to taste
salt to taste
red onion to taste
Preparation of Summer Panzanella Salad
First, we start by cutting the cucumber into small pieces.
We also cut the cherry tomatoes into small pieces. Then we cut everything very small, in this way our Panzanella will flavor well!
We pour the croutons into a large bowl
Add the cherry tomatoes, cucumber, pitted olives and sliced onion.
We season the Panzanella with vinegar, oil, salt, and basil. We mix well and let it rest 30 minutes in the fridge before bringing it to the table!