Summer Panzanella with Basil Vinaigrette

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Summer Panzanella with Basil Vinaigrette is a fresh and summery way to highlight all of summer’s best produce. Basil vinaigrette is a simple dressing that allows the flavors of the tomatoes, peppers, and cucumber to shine through.

Summer Panzanella with Basil Vinaigrette | Bites of Bri

Panzanella is one of summer’s best dishes. Hands down. I’ve been making it for years and am absolutely in love with it.

I don’t know about you guys, but I’ve been buying up every bit of local produce I can get my hands on. Then, my garden finally started producing some tomatoes…a lot of them actually. So if I’m really being honest with you guys and honest with myself, I’m becoming a produce hoarder.

Summer Panzanella with Basil Vinaigrette | Bites of Bri

My grandparents offer their extra garden veggies and I take them. I go to the farmer’s market(s) and buy everything that looks good. I go out back and see that I have vegetables of my own that need picked? Yes! And all of the sudden I have more produce than I know what to do with.

These are all good problems to have and these problems make for some pretty good eating too, which I can definitely handle.

Summer Panzanella with Basil Vinaigrette | Bites of Bri

This salad is super easy because fresh summer veggies don’t need a ton of attention, you know?

The only cooking for this salad is grilling up the bread, which is a necessity if you ask me because the second best thing to fresh summer veggies is grilled bread. Obviously.

Summer Panzanella with Basil Vinaigrette | Bites of Bri

This salad uses the same basil vinaigrette I made a few weeks ago for the Charred Corn.

Start by adding a chopped shallot, basil leaves, garlic clove, salt, white wine vinegar, and olive oil to a small food processor.   Pulse until smooth. Dressing is done! This will make extra which can be stored in the refrigerator for a few days.

Summer Panzanella with Basil Vinaigrette | Bites of Bri Summer Panzanella with Basil Vinaigrette | Bites of Bri

Summer Panzanella with Basil Vinaigrette | Bites of Bri   Summer Panzanella with Basil Vinaigrette | Bites of Bri

To make the salad, chop the tomatoes. Any fresh farmer’s market variety will work. Chop the cucumber and bell pepper as well.

Summer Panzanella with Basil Vinaigrette | Bites of Bri

Add the tomatoes, cucumber, and pepper to a bowl. Add the capers and olives. Summer Panzanella with Basil Vinaigrette | Bites of Bri

Feel free to add half a chopped onion if you’re up for it.

Drizzle the bread with olive oil and grill it until it is slightly charred. This shouldn’t take more than 2 minutes or so at high heat. Once charred, cube the bread into bite sized pieces.

Summer Panzanella with Basil Vinaigrette | Bites of Bri

Summer Panzanella with Basil Vinaigrette | Bites of Bri   Summer Panzanella with Basil Vinaigrette | Bites of Bri

Add the bread to the bowl of veggies. Toss with salad dressing just before serving!

Summer Panzanella with Basil Vinaigrette | Bites of Bri

Summer Panzanella with Basil Vinaigrette | Bites of Bri

Summer Panzanella with Basil Vinaigrette | Bites of Bri

Summer Panzanella with Basil Vinaigrette

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serving Size: 4-6 portions

Summer Panzanella with Basil Vinaigrette is a fresh and summery way to highlight all of summer’s best produce. The basil vinaigrette is a simple dressing that allows the flavors of the tomatoes, peppers, and cucumber to shine through.

Ingredients

  • For the dressing:
  • 1 shallot, chopped
  • 1 ½ cups basil leaves
  • 1 garlic clove, minced
  • 4 tbsp olive oil
  • 3 tbsp white wine vinegar
  • ½ tsp salt
  • For the salad:
  • 1 small loaf of bread (or half a ciabatta/baguette)
  • 2 cups tomatoes, diced
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • ½ cup kalamata olives (pitted)
  • 2 tbsp capers
  • ½ onion, diced (optional)

Instructions

  1. Start by adding a chopped shallot, basil leaves, garlic clove, salt, white wine vinegar, and olive oil to a small food processor. Pulse until smooth. This will make extra which can be stored in the refrigerator for a few days.
  2. To make the salad, chop the tomatoes. Any fresh farmer’s market variety will work.
  3. Chop the cucumber and bell pepper as well.
  4. Add the tomatoes, cucumber, and pepper to a bowl. Add the capers and olives.
  5. Feel free to add half a chopped onion if you’re up for it.
  6. Drizzle the bread with olive oil and grill it until it is slightly charred. This shouldn’t take more than 2 minutes or so at high heat. Once charred, cube the bread into bite sized pieces.
  7. Add the bread to the bowl of veggies. Toss with salad dressing just before serving.
http://bitesofbri.com/2014/08/summer-panzanella-basil-vinaigrette/

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Comments

  1. says

    I definitely agree that panzanella is a great summer dish. Whenever I see these salads at restaurants, I always order them…so delish! This salad looks so good, Bri! I love this basil vinaigrette, so perfect for the summer!

  2. says

    Bri I am totally a produce hoarder myself right now, glad I’m not alone! I’m out everyday picking one or two tomatoes in my garden to make sure I get them before the birds or rabbits do. This panzanella salad looks wonderful! All the fresh veggies, the grilled bread, and that amazing basil vinaigrette, love it!

  3. says

    I don’t think there is anything wrong with being a produce hoarder! Panzanella is my favorite salad to make too! It really doesn’t get much better than toasty bread and fresh vegetables! I love your basil vinaigrette, I bet that it takes this panzanella to the next level :)

  4. says

    I’ve been trying to come up with new ways to use my sudden abundance of tomatoes- this fits the bill perfectly! Love the caper idea and beautiful pictures :)

  5. says

    This is wonderful, I look forward to making it with fresh veg and basil from our garden. Yum! I invite you to share at the Thursday Favorite Things Blog Hop ( every Thursday or you can link up today until midnight) Hugs!

  6. says

    Its a winner for all seasons in my kitchen, but particularly delicious in the warmer months. :) This salad is often a side on the Aussie restaurant menus, not a dish in itself, goes sooooooo good with fish I think. Your salad looks so good, Bri! Beautiful photos. :)

  7. says

    Thank you for sharing this summer panzanella basil vinaigrette post at City of Creative Dream’s City of Links last Friday! I appreciate you taking the time to party with me. Hope to see you again this week :)

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