Panzanella Bread Salad Recipe
Description
This is a great way to use that leftover bread. It can be made anytime of the year, but is best during the growing season when all of the vegetables are fresh from the garden.
Ingredients
4 c. tomatoes, cut into large chunks or cherry tomatoes, halved
4 c. day old crusty Italian or French loaf bread, cut into large chunks
1 cucumber, skinned and seeded, cut into large chunks or thin slivers
1/2 red onion, chopped
2 t. garlic, minced
1 bunch fresh basil, torn into small pieces
1/4 - 1/2 cup extra virgin olive oil
1/4 c. red wine vinegar
salt and pepper to taste
Directions
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Cut tomatoes and cucumbers into chunks and remove seeds and as much liquid as possible.
Combine vinegar, olive oil, garlic, salt and pepper to taste. Stir or shake.
Combine remaining ingredients. Pour vinegar and oil mixture over this and marinate, covered, at room temperature for at least 30 minutes and up to 12 hours.
Serve at room temperature.
Prep Time
Cook Time
PT0M