Summer Harvest Panzanella

Panzanella is a classic American salad originating from the Southern United States, where it's traditionally made with bread, tomatoes, and cheese. This summer harvest version incorporates fresh corn, bell peppers, and herbs for added flavor and nutrition. It's perfect for a warm evening meal or a light lunch.

🛒 Ingredients

• 2 cups Crusty bread
• 3 cups Tomatoes
• 1 cup Fresh corn kernels
• 1 large Red bell pepper
• 1 large Red onion
• 8 oz Fresh mozzarella cheese
• 1 bunch Fresh parsley
• 1 bunch Fresh basil
• 2 tbsp Lemon juice
• 1/4 cup Olive oil
• 1 tsp Salt
• 1 tsp Black pepper

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 350°F (180°C). Cut the bread into 1-inch cubes and toast in the oven for 5-7 minutes until lightly browned.

2. 2

   Step 2: Chop the tomatoes, bell pepper, and onion. Place them in a large bowl.

3. 3

   Step 3: Cut the corn off the cob and add it to the bowl. Mix in the chopped parsley and basil.

4. 4

   Step 4: Cut the mozzarella cheese into small pieces and add it to the bowl.

5. 5

   Step 5: In a small bowl, whisk together the lemon juice and olive oil. Pour the dressing over the salad and toss to combine.

6. 6

   Step 6: Add the toasted bread cubes to the bowl and toss again to combine.

7. 7

   Step 7: Season the salad with salt and black pepper to taste.

8. 8

   Step 8: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

9. 9

   Step 9: Serve the salad chilled, garnished with additional parsley and basil if desired.

10. 10

    Step 10: Enjoy your summer harvest panzanella!

💡 Pro Tips

To make the bread cubes more crispy, try baking them in a single layer on a baking sheet for 5-7 minutes before adding them to the salad. Also, be sure to use high-quality, fresh ingredients for the best flavor and texture.

📊 Nutrition per Serving