Episode 2.34 - Panzanella Italian Bread Salad at the Marion Library

Italian Bread Salad with Balsamic Vinaigrette (Panzanella)1 large pack grape tomatoes1 large English cucumber1 orange bell pepper1 medium red onion1 handful of fresh basil leaves1 pack baby arugula lettuce1 small loaf of Italian or French bread 1  1/4 cup Extra Virgin Olive Oil (EVOO)1/4 cup Balsamic vinegar1/4 cup white wine vinegar1 teaspoon of dried Italian seasoning (includes basil, oregano, thyme, rosemary & red pepper).  If you have fresh herbs, even better, about 1/2 teaspoon each. Garlic powder, sea salt and black pepper, ½ teaspoon each1 lemonMake the croutons:  Preheat your oven to 375 degrees.  Slice the bread into bite-sized pieces and place on a cookie sheet.  Drizzle with EVOO, then sprinkle with sea salt and garlic powder.  Toss and repeat.  Bake for 10 minutes.Make the vinaigrette:  Put all ingredients into a glass jar with a top.  Shake vigorously and set aside.Make the salad:  Chop the vegetables into bite-sized pieces and place all, except the tomatoes, in a large serving bowl.  Add the arugula and vinaigrette, then toss to combine.   Take a handful of basil leaves and cut into short thin strips.  Add the tomatoes and basil, then toss gently.For more easy and delicious recipes, click here to check out our first cookbook...download the PDF from our website!#italiancooking  #italianfood  #letsgetcooking #cookingclass #foodblogger #foodie #giasitaliankitchen  #letsgetcookingwithgia #cookingwithgia  #cookbook Visit our YouTube channel to see dozens of our cooking episodes.Check out our website for delicious recipes, upcoming events, and more!