Panzanella (Italian Bread and Tomato Salad)
Ready In: 15 mins
Serves: 4-6
Ingredients
- 3⁄4 lb day-old crusty peasant-style whole grain bread, cut into 1-inch cubes (about 6 cups)
- 2 large tomatoes, trimmed and each cut into 8 wedges (about 1 pound)
- 3⁄4 cup sliced unwaxed cucumber, pared
- 1⁄2 cup sliced red onion
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 10 fresh basil leaves, shredded
Directions
- In a serving bowl stir together the bread, the tomatoes, cucumber, onion, oil, vinegar, basil, and salt and pepper to taste until the salad is combined well.
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