Basil Pesto Panzanella

Basil Pesto Panzanella - loaded with fresh vegetables, grilled bread, Italian sausage, Parmesan cheese, and a delicious homemade pesto vinaigrette. This salad is flavor-packed and perfect for summer!

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Prep Time: 20

Cook Time: 10

Servings:

Calories: 701kcal

Author: Cathy Trochelman

Equipment

1 Parmesan cheese shaver

Ingredients

Salad

4-6 cups crusty bread cubed
3 Tablespoons olive oil oil
1/2 teaspoon kosher salt
12 ounces pre-cooked Italian sausage links I used chicken sausage, cut into 1-inch pieces
3 cups grape tomatoes halved
2 cups cucumbers cut into bite-sized pieces
1 cup bell peppers chopped
1/4 cup red onion chopped
1/4 cup basil torn
1/2 cup Parmesan cheese shaved

Pesto Vinaigrette

3/4 cup olive oil
1/4 cup golden balsamic vinegar
2 Tablespoons pesto
3 garlic cloves minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Instructions

Heat 2 Tablespoons olive oil in a large skillet over medium heat. Add bread cubes and salt; cook, stirring, 8-10 minutes until bread is golden brown. Remove from pan and set aside.
To the same pan, heat 1 Tablespoon olive oil over medium heat. Add sliced Italian sausage and sauté 4-6 minutes, stirring regularly, until browned on all sides. Remove from heat.
In a large bowl, combine chopped tomatoes, cucumbers, red onion, and basil.
Add toasted bread, sausage, Parmesan, and vinaigrette; toss to combine.
Prepare pesto vinaigrette by combining ingredients in a small jar with a lid and shaking well.
Drizzle vinaigrette over salad as desired.

Nutrition