Panzanella

Ingredients

• 1 pound day-old crusty bread, cut into 1-inch cubes
• 1 pound ripe tomatoes, cut into chunks
• 1 cucumber, peeled and diced
• 1 red onion, thinly sliced
• 1 red bell pepper, diced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Toast the bread cubes in a 375°F oven for 5-7 minutes until lightly golden and crispy on the edges
2. In a large bowl, whisk together red wine vinegar, minced garlic, salt, and pepper
3. Slowly whisk in the olive oil until emulsified
4. Add the toasted bread cubes to the vinaigrette bowl and toss gently to coat
5. Let the bread soak for 5-10 minutes to absorb the dressing
6. Add tomatoes, cucumber, red onion, bell pepper, and basil to the bowl
7. Toss everything together gently until well combined
8. Let the salad rest for 15-20 minutes before serving to allow flavors to meld

Notes

• Use day-old or stale bread for best results; fresh bread will become too mushy
• Toast the bread to keep it from falling apart when tossed with the wet ingredients
• For best flavor, use peak-season ripe tomatoes
• The salad is best served at room temperature, not cold
• Panzanella can be made up to 2 hours ahead; do not refrigerate as it can become soggy
• Adjust vinegar and oil ratio to your taste preference
• Add capers, anchovies, or olives for additional flavor variations