Description
This rustic, Tuscan bread salad always hits the spot! I love Panzanella!
Ingredients
Scale
- 8 slices crusty Italian or French bread, up to 3 days old
- 2 Tbsp. olive oil
- 1/2 Tbsp. kosher salt
- 1 clove fresh garlic
- 1/2 bunch fresh basil, stems removed
- 1.5 lbs. ripe tomatoes, chopped into 1-inch pieces
- 1 cup cucumber, peeled and thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp. each salt and pepper
Instructions
- Cut bread into bite sized pieces.
- Place bread in olive oil, add salt, and cook over medium heat in a frying pan until bread is toasted on all sides, about 5 minutes.
- Cut garlic clove in half. With the fleshy cut side of the clove, rub the inside of the serving bowl to create fragrance. Then mince the clove and add to the salad.
- Place bread in a large bowl.
- Wash and dry basil leaves and tear into pieces.
- Add chopped tomatoes and their juices, sliced cucumber, red onion, and basil, to the toasted bread in the bowl. Toss well.
- In a small bowl, whisk olive oil, red wine vinegar, salt & pepper.
- Add vinaigrette to the salad and toss again.
- Adjust seasonings.
- Allow salad to develop its flavors at room temperature for at least 1/2 hour before serving.
