11 Light and Refreshing Recipes for Hot Summer Days

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Panzanella Salad

This vibrant and refreshing dish brings together the best of summer produce in one bowl. The combination of toasted bread cubes, juicy tomatoes, crisp cucumber, tangy olives, and aromatic herbs creates a delightful medley of flavors and textures. Dressed with a simple yet delicious vinaigrette, this Panzanella salad is perfect for serving a crowd at picnics, barbecues, or as a light lunch. The key to this classic Italian salad is letting it sit for a while, allowing the bread to soak up the dressing!

Ingredients (for about 6 servings):

• 4 cups cubed crusty bread (preferably day-old)
• 1/2 red onion, thinly sliced
• 1/2 cup black olives, pitted and halved
• 1/2 cup green olives, pitted and halved
• 1 cucumber, sliced
• 4 tomatoes, chopped
• 1/4 cup fresh basil leaves, torn
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast them in the oven for about 10-15 min. until they are crispy and lightly browned. Let them cool.
2. In a large bowl, combine the sliced red onion, black and green olives, cucumber, tomatoes, basil, parsley, and oregano.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Add the cooled bread cubes to the vegetable mixture. Pour the dressing over the salad and toss everything together until the bread is well coated and the vegetables are evenly mixed.
5. Let the salad sit for about 30 min. before serving to allow the flavors to meld together. Serve at room temperature, and enjoy!