Panzanella Salad

• 4 cups cubed day-old bread
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh basil, torn
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Steps

1. 1 Toast the bread cubes in a 350°F oven until lightly golden, about 5 minutes.
2. 2 In a large bowl, combine toasted bread, cherry tomatoes, cucumber, red bell pepper, and red onion.
3. 3 Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.
4. 4 Gently fold in the fresh basil.
5. 5 Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

Nutrition

Tips

• Use any sturdy bread like ciabatta or sourdough for best results.
• Add mozzarella or feta cheese for extra creaminess.
• For a vegetarian protein boost, toss in some chickpeas or white beans.
• Make ahead and let it marinate in the fridge for even deeper flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Best served at room temperature.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside crusty bread and a glass of white wine.
• Add olives or capers for extra briny flavor.
• Perfect as a side dish for summer barbecues.

FAQ