Panzella salad pioneer woman

Ree Drummond's panzanella recipe is made with crusty Italian bread, hunks of tomato, cucumber, red onion, parmesan, and basil. It's a delicious summer salad!

Panzanella is the ultimate summer salad! Made with fresh tomatoes when they are at their best, combined with cubes of bread that soak up the vinaigrette.

You'll love this easy panzanella salad (Tuscan tomato and bread salad) with ripe tomatoes and the best dressing! A few tips make all the difference.

This panzanella (bread salad) from Ina Garten, with croutons, tomatoes, cucumbers, onions, and a tangy vinaigrette, is an Italian classic.

Combine cornbread croutons, blueberries, goat cheese and arugula with a sweet homemade vinaigrette for a delicious southern-style Panzanella.Chef’s Note: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Get Panzanella Recipe from Food Network

This Grilled Shrimp Panzanella is summer in a bowl—and it'll get you out of your salad rut for good.

This delicious Greek Panzanella Salad puts a Greek inspired spin on a classic panzanella salad. It has the perfect combination of flavors.

Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.

Make and share this Barefoot Contessa's Panzanella Salad recipe from Food.com.