Panzanella: Italian Bread & Tomato Salad

Ripe summer tomatoes, cucumber, and basil shine in this Tuscan panzanella salad recipe.  Italian tomato and bread salad is a great way to use up stale bread.

INGREDIENTS

•  Cubed stale bread •  Extra virgin olive oil •  Sea salt •  Tomatoes •  Cucumber •  Red or white onion •  Capers •  Basil leaves •  Red wine or champagne     vinegar

INSTRUCTIONS

1:

Preheat the oven to 425 degrees F. Place cubed bread on a sheet pan and drizzle with 2 tablespoons of the olive oil.

In a large salad bowl, add the tomatoes, cucumber, sliced onion, olives, and basil. Add the bread once it's cool.

2:

In a small bowl or jar, whisk together the remaining 4 tablespoons olive oil, vinegar, mustard, and garlic. Season to taste with about 1/4 teaspoon salt and 1/8 teaspoon pepper.

3:

Toss the salad with the dressing and refrigerate for 1/2 hour to 4 hours before serving.

4:

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