Panzanella (Bread Salad)

Name: Panzanella (Bread Salad)
Prep time: 35 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 cups day-old Italian bread, torn into bite-size pieces or cut into 1 inch cubes; 1 lb tomatoes, seeded and coarsely chopped; 1/2 medium red onion, cut into thin wedges and separated; 1/2 small cucumber, peeled and cut into chunks; 1/4 cup snipped fresh basil; 2 tablespoons snipped fresh parsley; 2 cloves garlic, minced; 2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 cups torn mixed greens

Submitted by Kaccy G.

"BHG says "This colorful Tuscan salad may be the inspiration of thrifty cooks using up day-old bread, but its sheer simplicity has made it an all-time favorite. Juicy tomatoes and crisp cucumbers give it refreshing coolness.""

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Ready In:: 35mins
Ingredients:: 12
Serves:: 4

ingredients

3 cups day-old Italian bread, torn into bite-size pieces or cut into 1 inch cubes
1 lb tomatoes, seeded and coarsely chopped
¹⁄₂ medium red onion, cut into thin wedges and separated
¹⁄₂ small cucumber, peeled and cut into chunks
¹⁄₄ cup snipped fresh basil
2 tablespoons snipped fresh parsley
2 cloves garlic, minced
2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
2 tablespoons olive oil
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
4 cups torn mixed greens

directions

In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic.
For dressing: In a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad.
Toss gently to coat.
Let stand for 15 minutes to allow the flavors to blend.
Serve over torn greens.

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Reviews

Thanks for a nice, different salad! The dressing soaked into the bread nicely and the tomatoes, cucumber and red onion were a lovely combination. Thanks for posting!

Sharon123
This salad was the perfect side for our steak dinner. Everyone enjoyed it . It will be added to the top of my favorites. I used a loaf of day old ciabatta and it was perfect for the salad.

dnowhat
One of my favorite summer salads. Although it's winter right now in Uruguay it was sunny today and I was inspired to make this colorful cool salad. I took it to my husbands work for a potluck and it was a hit! I make it back home, but needed a reminder of ingredients, so thank you so much for this recipe!!! I also added mozzarella and shaved parmesan cheese. I also like to seed my cucumber, cut lengthwise and run a teaspoon down the middle, easily removes all the seeds.

Girl in Uruguay
Panzanellas are becoming my recipe of choice for bringing to potlucks as they are easy to make and tend to get eaten rather quickly. I used cherry tomatoes cut in half for the tomatoes [and I don't seed them]. This recipe is a good example of this kind of salad.

Missy Wombat
Very tasty. I used a stale baguette and it was very good. Great way to use up dried up bread.

o0o0o

RECIPE SUBMITTED BY

Kaccy G.

Artesia, NM

My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.

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