Rainbow Panzanella

Rainbow Panzanella

Rainbow Panzanella
  • Prep Time

    10 minutes
  • Cooking Time

    30 minutes
  • Serving Size

    6 servings


  • For salad:
  • Kosher salt1 teaspoon
  • Large, ripe tomatoes2
  • Hothouse cucumber1
  • Red bell pepper1
  • Yellow bell pepper1
  • Red onion1/2
  • Craisins® Original Dried Cranberries1 cup
  • Large basil leaves20
  • Capers3 tablespoons
  • Large croutons6 cups
  • For vinaigrette:
  • Finely minced garlic1 teaspoon
  • Dijon mustard1/2 teaspoon
  • Champagne vinegar3 tablespoons
  • Olive oil1/2 cup
  • Kosher salt1/2 teaspoon
  • Freshly ground black pepper1/4 teaspoon
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, Craisins®, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. For the vinaigrette, whisk all the ingredients together.