Italian-Style Panzanella Salad
Fresh Tuscan salad using stale bread, ripe tomatoes, veggies, and a tangy dressing—refreshing and easy.
Ingredients
- 4 cups stale bread, cut into 1-inch cubes
- 2 tablespoons olive oil (for toasting bread)
- 4 large ripe tomatoes, cut into chunks
- 1 cucumber, sliced
- 1 red bell pepper, chopped
- ½ red onion, thinly sliced
- ¼ cup fresh basil leaves, torn
- 2 tablespoons capers, drained (optional)
- For the dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Toss bread cubes with 2 tablespoons olive oil and spread on a baking sheet.
- Toast in the oven for 10-15 minutes until golden and crisp. Let cool.
- In a large bowl, combine tomatoes, cucumber, bell pepper, red onion, basil, and capers.
- In a small bowl, whisk together dressing ingredients: olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper.
- Add toasted bread cubes to the vegetables.
- Pour dressing over the salad and toss gently to combine.
- Let the salad sit for 15-30 minutes before serving to allow the bread to absorb the flavors.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes (just toasting bread)
- Total Time: 15 minutes prep (plus optional 10–15 min toasting)
- Serving: Light lunch or side (about 4 servings)