This classic panzanella salad has hearty vegetables, crusty bread, and fresh herbs. This is my go-to recipe from when I lived in Italy, with a slight twist to make it even more delicious. It is quick and easy and ready in 10 minutes.
Spread the cubed bread out on a baking sheet and bake for 8-10 minutes.
Combine the chopped vegetables and fresh basil leaves. Add the crispy bread cubes and toss to combine.
In a small mixing bowl, whisk together red wine vinaigrette ingredients.
Drizzle the vinaigrette on top of salad mix and toss to combine.
- Salt and drain tomatoes in a colander before adding to the salad. - Let the salad sit for 30 before serving to allow the flavors to meld.