The perfect salad - light, bright and full of flavor! Fresh tomatoes, cucumber, basil and crusty bread, tossed in oil and vinegar dressing.
Panzanella Salad is an Italian bread salad that was originally created as a way to use up stale bread to soak up the juice from the fresh tomatoes. If you don’t have stale bread, just toast with some oil in the oven.
For the dressing, I use 2 to 1 ratio for oil to vinegar so adjust as needed depending on serving. I use red wine vinegar but you can also substitute with balsamic.
Panzanella Salad (Tuscan Bread Salad)
½ ciabatta or baguette, cut in cubes (better if stale)
2 Tablespoons olive oil
Salt, pepper, garlic powder ( optional)
3-4 tomatoes cut into cubes
1-2 cucumbers cut into cubes
½ red onion, thinly sliced
Basil leaves, torn
Optional ingredients: bell pepper, kalamata olives or capers