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Panzanella salad
Panzanella salad

Panzanella salad

Preparation 1 h 10 min
Cooking time 7 min
Servings 4


  • 1 L (4 cups) country-style bread, crustless, cut into 2-3 cm (1 in.) cubes
  • 160 ml (2/3 cup) olive oil
  • Fleur de sel and freshly ground black pepper
  • 2 garlic cloves, minced
  • 60 ml (1/4 cup) red wine vinegar
  • 250 ml (1 cup) grape tomatoes, cut into quarters
  • 1/2 English cucumber, cut into 2 cm (3/4 in.) dice
  • 1 red pepper, cut into 1 cm (3/8 in.) dice
  • 1 green onion, thinly sliced
  • 20 ml (1 full tbsp) capers
  • 80 ml (1/3 cup) Parmesan, shaved
  • 30 ml (2 tbsp) fresh basil, thinly sliced


  1. Preheat the oven to 200°C (400°F).
  2. On a baking sheet, place the bread cubes in one layer.
  3. Drizzle with 30 ml (2 tbsp) olive oil.
  4. Season with salt and pepper.
  5. Stir well.
  6. Cook in the oven for 5 to 7 minutes, stirring once halfway through the cooking.
  7. Remove from the oven and set aside.
  8. In a bowl, mix together the garlic, vinegar and the rest of the oil.
  9. Season with salt and pepper.
  10. Stir well and let rest for about 1 hour.
  11. In a large salad bowl, mix together all the vegetables and capers.
  12. Top with the vinaigrette.
  13. Stir well.
  14. Divide the croutons among serving plates.
  15. Top the croutons with the salad.
  16. Garnish with Parmesan shavings and basil.
  17. Serve immediately.
Availability in stores