Panzanella (Bread Salad)
This bread and tomato salad is a refreshing blend of juicy tomatoes, crisp cucumbers, and aromatic basil, all tossed in a flavorful dressing. The combination of fresh ingredients paired with torn bread pieces creates a delightful mix of textures in every bite. Perfect for a light and vibrant meal on a warm day.
— Constant Cookbook
Ingredients
- 2 tomatoes, cut into bite-size pieces
- 1 small cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves, torn into small pieces
- 1/2 cup extra-virgin olive oil, plus more
- as needed
- 3 Tbs. balsamic or red wine vinegar, plus more
- as needed
- Salt and freshly ground pepper, to taste
- 6 to 8 thick slices country-style white bread, torn
- into bite-size pieces
Instructions
- In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well.
- Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.
- Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately. Serves 4 to 6.
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