A Hearty Salad
Panzanella takes leftover bread to delicious new heights! This vibrant Italian salad transforms crusty bread into a refreshing main dish. Chunks of toasted bread mingle with juicy tomatoes, cool cucumbers, and fresh basil, all drizzled with a tangy vinaigrette. It’s the perfect way to use up day-old bread (this French bread recipe is our go-to) while creating a light and flavorful meal, ideal for hot summer days or a refreshing potluck contribution.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 12 minutes
REST TIME: 20 minutes
Salad
3-4 tablespoons good olive oil – extra virgin olive oil has the most stringent quality standards and the strongest flavor. olive oil spray ½ French bread loaf, cut into 1-inch cubes (about 5-6 cups) – Use good quality, day-old bread. Stale bread holds its shape better when tossed with the dressing, but avoid using dry, hard bread crumbs. Crusty Italian Bread, Focaccia Bread, ciabatta bread, or Sourdough Bread also work well. dash of salt 3 large ripe tomatoes, cut into 1-inch cubes – beefsteak, Roma, or Heirloom tomatoes can be used. 1 cucumber, unpeeled, sliced ¼-inch thick and halved ½ red onion, thinly sliced 15 – 20 large basil leaves, coarsely chopped 1 cup fresh mozzarella pearls optional vegetables – roasted orange, red bell pepper, yellow bell pepper, roasted zucchini, or roasted eggplant can be added for extra flavor, texture, and color.
Vinaigrette
¼ cup olive oil 2 tablespoons balsamic vinegar
How to Make Panzanella Salad
Recipe Video Recipe Video
