End of Summer Panzanella Salad

by Koko on September 5, 2013 · 5 comments

in Cooking, Recipe, Salad, Vegetable


Summer is officially over according to the calendar, yet it is still over 90 degrees here in the very hot and very humid south. Our tomato plants are still flourishing and our basil is looking better than ever. I thought it would be fun to celebrate the official end of summer with this super simple panzanella salad with all our goods from the garden!


I used a loaf of La Brea Bakery’s sundried tomato and herb bread, but anything with a little crunch will do. The bread is toasted and then soaks in a little olive oil and red wine vinegar before adding it to the salad to give it the perfect crunchy and flavorful bite! We used a pesto vinaigrette here, but any vinaigrette will do. I think balsamic would be great or even a light red wine would work!


Adapted from Mediterranean Fresh

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Coty and Mariah September 8, 2013 at 9:13 pm

This looks fantastic! Can’t wait to raid the farmers market for one last salad! Thanks:)

Cari September 7, 2013 at 8:25 pm

This looks so delish! i’m new to your blog — came over from How Sweet It Is and her Currently Crushing On post. you’ve gained a new follower! I can’t wait to explore the rest of your blog!

Mary-Clay @ Cooking with the King September 7, 2013 at 1:28 pm

Love, love, love a panzanella salad. A salad made with bread is like… my life. And that pesto vinaigrette looks delicious!
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Maggie @ A Bitchin' Kitchen September 6, 2013 at 12:00 pm

This looks amazing! I love panzanella salads, but have never seen one with a pesto vinaigrette.
Maggie @ A Bitchin’ Kitchen recently posted..Lavender Honey Ice CreamMy Profile

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