It’s unanimous!!  Our family has voted this as our favorite summer salad!!

A quick walk through the Ivy Hill Farm market and we picked up most of the ingredients for this delicious salad.

Stop by for your ingredients and try it today…

From Our Farm to Your Family!


Farm Market Salad

(Barefoot Contessa’s Panzanella Salad)


  • 3 tablespoons good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 teaspoon kosher salt
  • 2-3 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber or 2 regular cucumbers, unpeeled, seeded and sliced 1/2 inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped

For the vinaigrette:

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Heat the oil in a large saute pan.  Add the bread cubes and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.  Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion,  and basil.  Add the bread cubes and toss with the vinaigrette.  Season with salt and pepper.  Serve, or allow the salad to sit for about 30 minutes for the flavors to blend.

*  Ivy Hill Farm Notes –  The croutons are essential so don’t skimp or cheat on that step.  The vinaigrette is perfect made with Champagne vinegar, available in many grocery stores.  If you can’t find it and must substitute, use a good quality white wine vinegar.  If red or yellow bell peppers are not available, green peppers work as well.

Adapted from, Barefoot Contessa’s Parties, Panzanella Salad


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