Summer Panzanella Salad – Fresh Garden Ingredients & Crunchy Bread!

This Panzanella salad is the perfect summer dish — light, fresh, and bursting with flavor! Made with garden-fresh vegetables and crunchy bread, it’s a great way to use up stale bread or toasted chunks drizzled in garlic and olive oil. This classic Italian salad is quick to prepare and perfect for backyard meals, picnics, or a refreshing lunch. Simple ingredients, big flavor, and the perfect taste of summer!

Hello everybody. Today we make a pansanella. Now first thing we got to prepare the bread. You got to go in the oven. I got to use oil and garlic. But the garlic you got to be really thin. And what I do I squeeze the garlic. And with a knife you clean up the garlic like this. And now we got to use oil. Okay, I want to put oil. Look how beautiful and the garlic on the top. One of this it come a nice crispy toast. It got a good good taste. Okay, let’s go in the oven. It’s 400°. Okay, now we start with onion and we chop really really thin. Okay, the onions are done. It go right over here. And the cucumber, what I do, I split this in a half. I split another half and we make the little cube. But make sure to take this little thing out. And we do like this. In Italy, in the farm, we pick up a tomato everything on the bread. We was make aqua salad bread with a tomato, cucumber, everything. Everybody when he was sit outside of then on a farm on a grass you sit you don’t need no pone a nice chair. You sit on a stone on and a dirt it was really good. This in Italy we call aqua salada. Add the mozzarella. One quart and a half. Okay. Now the mozzarella is done. Okay. Now I want to prepare the basil for the salad all the time. And make sure to cut with a pair of seeds like this like I do. You see you cut it. So I got another piece. You know the basil give a really really good taste. And now I want to give a little wash. Okay. Now the basil when I do the salad this this is the panel. I never cut with a knife. When you cut with a knife you lose all the juice like this. Look so easy. Oh look at the basil. It’s so good. Oh, it’s the way I like. Look how beautiful. Really, really good. Look at beautiful color. This is the oil with the garlic. We put it right over here. Ah, like this. And like this. After we make the cube nice crispy. It’s really good. This it’s really panzanella [Music] together. Oh boy. But I want to use my finger. This is a sea salt. Okay. Maybe it’s like less than the teaspoon. And let’s put little black pepper. Okay. Now we got a vinegar. The vinegar give a good taste. Oil oliv you need more. It’s okay. You can put more. And let’s put the bowl over here. Cana. It’s a time of the mix. But when you mix it, mix it nice and slow. Okay, you got the tomato. You don’t want to squeeze the tomato. And look at [Music] that. So good. They look so delicious. Okay, now it’s a time to taste my pansel aqua. Ooh. Where’s my wine? Oh, okay. I got the wine. I don’t want to miss my wine. Delicious. M. Oh, the wine. The shirt it go really good with the pansanella and with everything. You see before I start to cook you got to do like this. I don’t case you 80 90 years old you got to do no sleep on a couch look at TV do like me like this. One, two,