Panzanella (Bread Salad)
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 tablespoons garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 large tomatoes, cut bite-size
- 1⁄4 cup red onion, chopped fine
- 1⁄2 cup kalamata olive, pitted and chopped
- 1 (14 ounce) can artichoke hearts, drained, chopped (optional)
- 1⁄2 cup fresh basil, minced
- sprinkling oregano
- 1⁄4 cup pepperoncini pepper, seeded, drained, minced
- 1⁄4 cup olive oil
- 1 loaf bread, day-old, about 5 C in 1-2-inch cubes
- 3 tablespoons vinegar, red wine or 3 tablespoons we like balsamic vinegar
- fresh parmesan cheese or asiago cheese, grated
directions
- Mix garlic, salt, pepper, tomatoes, onions, olives, artichokes, basil, oregano, and pepperocinis together on baking sheet. Spread to a single layer. Drizzle with a little olive oil and broil until the tomatoes start to wilt.
- Toss the bread cubes with vinegar and oil. Let stand a few minutes to absorb the flavor. Arrange in a single layer on baking sheet and broil for a few minutes to begin toasting.
- Mix the broiled vegetables and bread cubes together. Just prior to serving add the cheese.
- Serve cold or at room temperature.
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RECIPE SUBMITTED BY
My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home.
Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!