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Panzanella is Italian bread salad made with tomatoes. This Rainbow hued version is so much more! It has peppers, onion and cucumbers to give it loads of flavor, crunch and color. The bread is toasted then soaks up the garlic dressing and tomato juices which make it better and better as it sits. Perfect for summer potlucks and events!

This rainbow panzanella has several fresh, colorful vegetables tossed in. It has a crust and softness that gets better as it sits. Perfect for summer potlucks and events! Healthy Seasonal Recipes by Katie Webster | #summer #vegetables #fresh #potluck #color #rainbow

My husband and I will be celebrating our 20th year together this September and next month will be our 15th wedding anniversary! It’s crazy to think I met him in 1998, and now it’s been 20 years! Where does the time go?

This rainbow panzanella has several fresh, colorful vegetables tossed in. It has a crust and softness that gets better as it sits. Perfect for summer potlucks and events! Healthy Seasonal Recipes by Katie Webster | #summer #vegetables #fresh #potluck #color #rainbow

Even though it was 15 years ago when we tied the knot, I always think of our wedding when I make panzanella because it was one of the dishes that was served at our wedding. I love it that much. Yeah- no prime rib and potatoes for this foodie!

There is something truly sublime about the soggy- yet still crusty along the edges- bread. Folks, if you haven’t yet read my diatribe about good soggy then you may not know what I mean when I say it’s good soggy. But it is and I am in love! The bread is crisped first in the oven, then it’s soaked in the tomato juices and garlicky dressing.

This rainbow panzanella has several fresh, colorful vegetables tossed in. It has a crust and softness that gets better as it sits. Perfect for summer potlucks and events! Healthy Seasonal Recipes by Katie Webster | #summer #vegetables #fresh #potluck #color #rainbow

That’s what makes it so great for a potluck or picnic in the summer- it just gets better and better as it sits! Or a wedding. Just sayin’…

 

In this panzanella, there’s also all sorts of other colorful veggies tossed in. Since all my favorite veggies are bursting out of the garden right now, cucumbers, peppers and onions- I added in as many colors as I possibly could. It’s like eating a rainbow! Are you going to think I am lame if I call it Rainbow Panzanella Salad? Doing it! Sorry not sorry. {At least I didn’t call it unicorn panzanella salad.}

This rainbow panzanella has several fresh, colorful vegetables tossed in. It has a crust and softness that gets better as it sits. Perfect for summer potlucks and events! Healthy Seasonal Recipes by Katie Webster | #summer #vegetables #fresh #potluck #color #rainbow

Also basil and olives pep this panzanella up even more- because when it comes to unicorn rainbow panzanella- more is always more right!

 

 

QUESTIONS:

For those of you who are married- what did you have on the menu?

Do you think there is good soggy and bad soggy?

Unicorn Rainbows- yay or nay?

Print
This rainbow panzanella has several fresh, colorful vegetables tossed in. It has a crust and softness that gets better as it sits. Perfect for summer potlucks and events! Healthy Seasonal Recipes by Katie Webster | #summer #vegetables #fresh #potluck #color #rainbow

rainbow panzanella

  • Prep Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 side dishes or 6 entree servings
  • Category: appetizer
  • Cuisine: American

Description

This Rainbow hued version is so much more! It has peppers, onion and cucumbers to give it loads of flavor, crunch and color. The bread is toasted then soaks up the garlic dressing and tomato juices which make it better and better as it sits. Perfect for summer potlucks and events!


Ingredients

  • 9 ounces crusty Italian bread, cut into bite-sized cubes
  • 1 clove garlic, minced
  • 2/3 cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup chopped fresh basil
  • 1 large ripe red tomato, cored and cut into bite sized chunks
  • 1 large ripe yellow tomato, cored and cut into bite sized chunks
  • 1 red or orange bell pepper, cut into bite sized squares
  • 1 purple or green bell pepper, cut into bite sized squares
  • ½ red onion, root removed, peeled and sliced from stem end to root end
  • 1 cucumber, peeled, seeded and cut into small bite-sized chunks
  • ½ cup sliced pitted olives

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spread bread out on a large baking sheet and transfer to the oven. Bake until crispy and starting to brown, 12 to 14 minutes.
  3. Meanwhile, whisk garlic, olive oil, red wine vinegar, Dijon, salt and pepper in a large bowl. Whisk in basil.
  4. Add the hot croutons and red and yellow tomato to the dressing, and toss to coat. Let sit, tossing occasionally until the bread has absorbed the dressing and tomato juices, 5 to 10 minutes. Stir in red and purple peppers, onion, cucumber and olives. Serve immediately or at room temperature within two hours. To make ahead further in advance, refrigerate.

Nutrition

  • Serving Size: 1 cup
  • Calories: 189 cals
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 13 g
  • Fiber: 2 g
  • Protein: 3 g

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