Panzanella (Italian Bread Salad)

Recipe by evelynathens
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tomatoes, cut into bite-size pieces
  • 1
    small cucumber, peeled and sliced
  • 1
    small red onion, thinly sliced
  • 1
    clove garlic, very finely minced
  • 1
    cup fresh basil leaf, torn into small pieces
  • 12
    cup extra virgin olive oil, plus more as needed
  • 3
    tablespoons balsamic vinegar or 3 tablespoons red wine vinegar, plus more as needed
  • salt & freshly ground black pepper, to taste
  • 6 -8
    slices thick country bread, torn into bite-size pieces (sourdough is good - dense, bakery bread)
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DIRECTIONS

  • In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
  • Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
  • Place half of the bread in a wide, shallow bowl.
  • Spoon half of the tomato mixture over the bread.
  • Layer the remaining bread on top and then the remaining tomato mixture.
  • Cover and refrigerate for 1 hour.
  • Just before serving, toss the salad and adjust the seasonings with salt and pepper.
  • If the bread seems dry, add a little oil or vinegar.
  • Serve immediately.
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