One Skillet Panzanella Salad with Crispy Brioche Croutons

July 21, 2014 | Permalink

Summer is the ideal time to perfect this one skillet pansanella salad. Top it off with crisy brioche croutons and the whole family will be hooked.

Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes

2 cups brioche cubes
3 tablespoons olive oil
2 large tomatoes, chopped
1 red pepper, chopped
1 small red onion, chopped
1 cucumber, chopped
2 tablespoons basil, chopped (+ more garnish)
1 tablespoon red wine vinegar
Balsamic glaze, garnish  

Preheat a 10-inch cast iron skillet to medium heat and add one tablespoon olive oil. Add the brioche cubes with a little salt and pepper. Toast for a few minutes until golden brown. Remove from heat. Let the pan cool before tossing all the vegetables together. Once the pan has cooled, add the vegetables, fresh basil, remaining olive oil, red wine vinegar, and salt/pepper to taste. Garnish with balsamic glaze and more basil. 

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