Panzanella (Italian Bread Salad)

READY IN: 15mins
Recipe by evelynathens

Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!

Top Review by Peg629

This was just so good! I scaled it all back for 2 but now we know what all the fuss is about. For the bread, we had just enough Italian bread from recipe #95086 left over. So good, so fresh, light. TY for the recipe.

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)

Directions

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

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