Panzanella (Italian Bread Salad)

August 11th, 2015

IMG_2375Ingredients
1 loaf  bread
2 to 3 large tomatoes
1/2 large cucumber
1 medium red or yellow bell pepper
1/2 medium onion
1/2 cup extra-virgin olive oil
1/4 cup vinegar
1/2 teaspoon salt
Pepper, to taste
1/2 cup thinly sliced basil

Instructions

Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes.

Dry the bread: bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Chop the vegetables: Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.
Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

Let the salad sit for 1/2 hour to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it’s made.

Leave a Reply