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Panzanella Salad

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Image: Panzanella Salad.

Panzanella Salad

This recipe is a great way to use fresh tomatoes, basil and onions from your family garden. They dress up a day-old baguette in this classic Italian salad. With all the flavored vinegars available now, you can add some extra zing to this easy and refreshing salad. You might also like our Waldorf Chicken Pasta Salad.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Baking Temp 300°F

Equipment

  • Baking Sheet
  • Large serving bowl

Ingredients

  • 4.5 cups bite-sized cubed day-old bread (Baguette, Tuscan, Sourdough or Italian)
  • 3 cups diced ripe tomatoes or small tomatoes, halved
  • ½ cup thinly sliced red onion
  • 1 cup cubed fresh mozzarella cheese or mozzarella pearls
  • 16 whole Spanish, Greek or black olives
  • 15 large fresh basil leaves
  • 3 tablespoons red wine vinegar or balsamic vinegar
  • Sea salt and freshly ground peppercorns, optional

Instructions

For the Salad

  • Preheat oven to 300°F. Place cubed bread on baking sheet and lightly toast 10-12 minutes, stirring occasionally.
  • In large serving bowl, combine toasted bread, tomatoes, onion, cheese and olives.
  • Wash, dry and cut basil leaves into strips and add to bread mixture.
  • Sprinkle vinegar over salad. If desired, season with salt and pepper; mix thoroughly. Serve immediately or refrigerate.
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