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Who doesn’t love big, crunchy croutons? Panzanella is truly a dish made of big, toasty, crusty bread, chopped veggies, and a simple vinaigrette. It’s oh so easy and extra delicious! Plus, there’s something about panzanella that comes across so rustically elegant. Make a big batch of my California Panzanella for your next summer party — guests will beg you for the recipe!
so how did this panzanella come to be? :
Truth be told, I planned on sharing a simple panzanella recipe with very basic ingredients. However, I had a few avocados that were looking a little like they were on their last leg. So, I tossed them in!
Whenever I think of avocados or fresh produce, I think of California. And alright, maybe I’m in this weird mood where I have been craving California recently. If you don’t know me personally, you might not know that Eric, my fiancé, lived in California for the first year of our relationship. I flew out to San Diego for a week each month and would work remotely during that time. I miss California so much and am hoping to visit again soon!
Anyway, breaking down the components of these California Panzanella and why they work.. I think it’s all about the flavors here. For instance, I use lemon juice, Italian seasoning blend, fresh basil.. it’s perfect! I think this Caprese Pasta Salad gets better the longer you let it marinate in the fridge. Trust me, make this dish the day before you are serving it, and it will be perfect!
What you need to make seasoned and salted’s california panzanella:
- day-old baguette or bread
- bell pepper
- champagne vinegar
- kosher salt
- freshly ground black pepper
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
For the Panzanella
- 6 cups cubed bread (1 french baguette cut into cubes)
- 2 large tomatoes, cut into 1-inch cubes
- 1 cucumber, seeds removed and sliced
- 2 yellow bell pepper, seeds removed and cut into 1-inch cubes
- 1/2 red onion, sliced very thin
- 2 avocados, cubed
- 1/2 cup basil, roughly chopped
- 1/4 cup parsley, roughly chopped
- 2 tbsp olive oil
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside. Toss bread cubes with 2 tbsp olive oil and spread them out in an even layer on the prepared baking sheet. Bake them until they are golden (about 15 minutes), flipping halfway through. While the bread toasts, prepare your produce (chop, slice, mince, etc.). *Important: don't cut the avocado yet*
- While the croutons are cooling, make the vinaigrette! Add all of the ingredients for the vinaigrette to a small mixing bowl. Whisk to combine, and set aside.
- In a large serving bowl, add the chopped produce (except for the avocado – leave that for later! Add the cucumbers, tomatoes, bell peppers, basil, parsley, and onion to your serving bowl and mix to combine. Add the toasted bread and the vinaigrette and toss until everything is coated and mixed up.
- You can serve right away, or allow the flavors to marinate a little longer (my favorite) for 30 minutes. Cut avocado and add to the salad immediately before serving.