Summer Panzanella
A refreshing and vibrant Italian bread salad perfect for summer gatherings. Combines ripe tomatoes, cucumbers, red onion, fresh basil, and toasted stale bread with a simple vinaigrette.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 loaf stale crusty bread cut into 1-inch cubes
- 2 lbs ripe tomatoes mixed varieties, chopped
- 1 large cucumber peeled, seeded, and diced
- 0.5 red onion thinly sliced
- 0.5 cup fresh basil leaves torn
- 0.25 cup Kalamata olives pitted and halved
- 4 oz fresh mozzarella cubed
Vinaigrette
- 0.33 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Bake for 10-15 minutes, or until golden brown and toasted. Let cool.
- In a large bowl, combine the chopped tomatoes, diced cucumber, sliced red onion, Kalamata olives, and cubed mozzarella.
- In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and pepper to make the vinaigrette.
- Add the toasted bread cubes and torn basil leaves to the vegetable mixture. Pour the vinaigrette over the salad and toss gently to combine. Let it sit for at least 10 minutes to allow the flavors to meld and the bread to absorb some of the dressing.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
For best results, use day-old bread. You can also add other vegetables like bell peppers or artichoke hearts.