Panzanella Salad

Panzanella Salad

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1/4 cup basil evoo
1 large shallot, thinly sliced
2 tsp jalapeño, seeded, finely chopped
2 tsp lemon zest
2 tbsp fresh lemon juice
1 pint cherry tomatoes, halved
1 1/2 Kirby cucumbers, peeled, seeded and roughly chopped
1 loaf rustic crusty bread (we used Pugliese bread), cut into 1/2-inch slices, drizzled with evoo and toasted
1 garlic clove, halved
1/4 cup fresh basil leaves, roughly torn


Stir together basil evoo, shallot, jalapeno, lemon zest, and lemon juice.  Season to taste with s&p.  
Add tomatoes and cucumbers.  Toss to combine.  Rub toasted bread with cut sides of garlic clove.  Cut or tear into 1 to 2-inch cubes.  You should have 2-3 cups of toasted bread.  Add bread and basil leaves to bowl with tomato mixture.  Toss to coat. Season panzanella to taste with s&p and serve.