Panzanella is a Tuscan salad of bread and tomatoes and is especially popular in the summer when veggies are abundant. Its main ingredient though, is chunks of stale or crusty bread soaked with the juice of tomatoes and other veggies, seasoned with basil, olive oil and or vinegar.
I didn’t have any day old bread, so I bought this small loaf at Krause’s, cut it into pieces and simply let it sit in a slightly warm oven for a few hours to crust up a bit. It was delicious.
Panzanella Bread Salad Recipe from Simply Recipes
- 4 cups tomatoes, seeded and cut into chunks
- 4 cups (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes
- 1 cucumber, skinned and seeded, cut into chunks
- 1/2 red onion, chopped
- 1 tsp. dried basil (fresh would be superb here)
- 1/4 cup good olive oil
- Salt and pepper to taste
Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours.
Serve at room temperature.
The colors of summer! ❤ I used Roma tomatoes. My favorite!
Super easy and quick to assemble.
Phone pictures. Sorry! I enjoyed this and thought it would have been great served with some balsamic vinegar as well.