This Panzanella salad is a classic Italian dish that celebrates the simplicity and freshness of summer ingredients. Combining crunchy bread cubes with juicy tomatoes, crisp cucumbers, and aromatic basil, this salad is not only visually stunning but also bursting with flavor. Perfect for using up stale bread and showcasing the season’s best produce, this refreshing salad makes a delightful side dish or a light meal.
Ingredients:
• 4 cups day-old bread, cut into cubes (ciabatta or sourdough works well)
• 3 cups ripe tomatoes, diced (heirloom or cherry tomatoes are great)
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Spread the bread cubes on a baking sheet and drizzle with a little olive oil. Toast in the oven for about 10-15 minutes, or until golden brown and crispy. Let them cool.
2. In a large mixing bowl, combine the diced tomatoes, cucumber, red onion, and torn basil leaves.
3. Add the toasted bread cubes to the vegetable mixture.
4. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
5. Drizzle the dressing over the salad and toss gently to combine, ensuring the bread absorbs the flavors of the dressing and vegetables.
6. Let the salad sit for about 10-15 minutes to allow the flavors to meld together before serving.
7. Enjoy this vibrant Panzanella salad as a refreshing and satisfying dish that highlights the best of summer produce!
Aprile's Kitchen 