Salad: Italy – Panzanella (Bread Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 2 min

Additional 30 min

Total 44 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (960 ml) stale bread, cut into cubes
3 large heirloom tomatoes, chopped
1 / 2 red onion, thinly sliced
1 cucumber, sliced
1 / 4 cup (60 ml) fresh basil leaves
3 tbsp (45 ml) extra virgin olive oil
2 tbsp (30 ml) balsamic vinegar
Salt and pepper to taste

Show original ingredient measurements

4 cups stale bread, cut into cubes
3 large heirloom tomatoes, chopped
1 / 2 red onion, thinly sliced
1 cucumber, sliced
1 / 4 cup fresh basil leaves
3 tbsp (45 ml) extra virgin olive oil
2 tbsp (30 ml) balsamic vinegar
Salt and pepper to taste

Instructions

1. Soak bread cubes in water for 1 minute, then squeeze out excess moisture.
2. In a large bowl, combine bread, tomatoes, onion, cucumber, and basil. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to combine and let stand for 30 minutes before serving.