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D's Panzanella Salad

9:23 AM Dalia 0 Comments Category : , , ,

It's summer time and I'm getting ready to go on holiday :) But before going on a beautiful foodie road trip of a lifetime, I was busy cooking in the kitchen this whole past week.. From food shoots to cooking classes, this was a hectic but delish week to say the least!

I made this beautiful Panzanella salad as a starter for the first official "D's Kitchen Cooking Class", and thanks to my lovelies Rasha, Cynth, Pamela, Tamima and Dana for being my first students :) But enough babbling, let's get to the food.. This salad is gorgeous, the crunchy bread becomes a little soggy absorbing all the juices of the veggies, garlic, lemon and all other yummy bits.. Divine!

Prep & Cook Time: ~45 minutes (including resting time)
Serves 2 
  • ½ loaf country bread, cut in small chunks
  • 2 garlic cloves, crushed
  • ½ tsp oregano
  • 12 cherry tomatoes, cut in halves
  • 1/2 bell pepper, cut in small chunks
  • ½ red onion, finely chopped
  • 1 cucumber, peeled and deseeded, cut in small hcunks
  • 1 tsp capers, roughly chopped
  • 1 tsp olives, roughly chopped
  • basil leaves, roughly chopped
  • ¼ cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp lemon juice
  • 1 tsp sugar
  • salt and cracked pepper to taste 

Preheat the oven to 180C. Place the bread in a baking tray, add the garlic, oregano, then drizzle with a generous amount of olive oil and season with salt and pepper. Toss everything well and brown in the oven for about 10 minutes, until golden and crispy.

In a bowl, mix all the remaining ingredients, add the bread and toss everything until well coated. Set aside for 30 minutes to let the flavors infuse. Enjoy!