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.
01
Spread the cubed bread out on a baking sheet and bake for 8-10 minutes.
02
In a bowl, combine the tomatoes, red onion, zucchinis, avocado and basil leaves. Add the crispy bread cubes and toss to combine.
03
In a bowl, whisk together the red wine vinegar, Dijon mustard, and minced garlic.
04
Drizzle in the olive oil while whisking the mixture continuously until well combined.
05
Season with salt and black pepper to taste. Serve or store in an airtight container.
- Salt and drain tomatoes in a colander before adding to the salad. - Let the salad sit for 30 before serving.