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Panzanella (Bread Salad)

A traditional Italian salad made with fresh summer tomatoes and day-old crusty bread

Course Salad
Cuisine Italian
Keyword banana bread, basil, Basil tomato, panzanella, tomatoes
Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1 day-old baguette or half loaf of day-old crusty bread
  • 3 large heirloom tomatoes, cubed; or 10 mini heirloom tomatoes, cut in half
  • 1/2 red onion, finely chopped
  • 1/2 each of red, yellow, and orange bell peppers, cored and finely chopped
  • 1/2 cup black Kalamata olives, pitted and halved
  • 1 large handful basil leaves, rinsed and patted dry
  • 1/4 cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste

Instructions

  1. Cut the bread into bite-sized cubes. Toast the cubes until they are crisp and light brown.

  2. In a large bowl, combine the tomatoes, onion, peppers, and olive. Tear the basil leaves into bite-sized pieces and add to the tomato mixture. Add the bread and toss gently to combine.

  3. In a small measuring cup, whisk together the olive oil and vinegar until combined. Add salt and pepper to taste. Pour over the bread/tomato mixture and gently stir to combine. Allow the salad to sit for 20 to 30 minutes to absorb the flavors. Serve at room temperature.