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Creamy Dill Panzanella

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  • Prep 20 min
  • Total 20 min
  • Ingredients 8
  • Servings 8
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We know what we're going to do with extra bread and fresh summer produce.
By Carrian Cheney
Updated May 6, 2021
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  • 1
    In 10- to 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Arrange bread pieces in single layer in skillet (you will have to do a few batches). Cook until golden; turn and cook again. Repeat with remaining bread. Remove from skillet; cool.
  • 2
    In same skillet, heat remaining tablespoon oil over medium heat. Add bell peppers, zucchini and onion; cook 3 to 6 minutes or until tender. Cool.
  • 3
    In very large bowl, place bread, cooked vegetables, tomatoes and dressing; add salt and pepper to taste. Toss; serve immediately.

Tips from the Pillsbury Kitchens

  • tip 1
    The best part about a summer salad is you have a whole season of fresh vegetables to choose from. Save on your grocery bill by buying whatever is in season that week and mix up the veggies accordingly.
  • tip 2
    Day-old bread will create perfectly crusty croutons with little cracks and crevices that will hold the dressing. Bake up an extra loaf or two for dinner one night and use it for croutons later in the week.

Nutrition Information

No nutrition information available for this recipe
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