This Panzanella Toscana is one of my absolute spring and summer staple recipes! I’ve been making this delicious salad for every occasion: potlucks, parties, BBQ’s, and even to have with dinner!

I learned about this recipe from one of my favorite cooks, Ina Garten. I’ve been watching and reading her recipes since I was in college and I absolutely love her cooking style.

Simple high quality ingredients, love, and some technique always deliver incredible dishes.

I did, however, make a couple of personal tweaks to the recipe to suite my tastes and preferences. That’s the beauty of recipes though, to help guide you to create a dish you absolutely love!

What You’ll Need To Make Panzanella Toscana

For the Panzanella Toscana Salad:

• 28 oz of sweet peppers, sliced
• 1 English cucumber, sliced
• 8 oz grape tomatoes
• 8 oz block feta, diced
• 1/4 of red onion, minced
• loaf of French or Italian bread, cubed
• extra virgin olive oil, to drizzle
• 1 tsp salt and pepper
• 2 tsp Italian seasoning

For the Dressing:

• 2 cloves of garlic, minced
• 1/2 tbs Italian seasoning
• 1/4 tsp of salt and pepper
• 2 tbs dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil

How to Make It

First, dice all of your vegetables and feta into bite size pieces. I make sure to seed the sweet peppers just so no one gets a mouthful of pepper seeds. The English cucumbers don’t require the seeds to be removed but you can if you wish.

For the vinaigrette, whisk the minced garlic, extra virgin olive oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and pepper in a small bowl until well incorporated.

Add the vegetables, feta, herbs, and vinaigrette into a large serving bowl and toss until everything is well mixed and coated. Set aside and allow the salad to marinate for at least 30 minutes.

Before serving, cube French or Italian bread and place on a baking sheet with olive oil, Italian seasoning, salt, and pepper. Toss the bread and bake in the oven on broil until toasted. Make sure to stay by your oven since this will only take a couple of minutes! Toss the croutons into the salad and serve!

I recommend making this Panzanella Toscana salad in the spring and summer! This cool refreshing salad is perfect for the warm weather and the produce is extra fresh!

I love that it’s such a healthy salad packed with vegetables and an olive oil based vinaigrette! It cuts the richness and fat that you may encounter at a summer BBQ!

My family and I absolutely love this recipe and I hope you do as well!

Happy Cooking Y’all!