Stale Bread Panzanella
A refreshing Italian salad made with stale bread, ripe tomatoes, cucumbers, and a tangy vinaigrette.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 4 cups stale bread, cut into cubes
- 2 large ripe tomatoes, diced
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Prepare the bread: Cut the stale bread into 1-inch cubes. If the bread is too hard, you can lightly toast it in the oven for 5 minutes at 350°F to crisp it up.
Make the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper until well combined.
Combine vegetables: In a large mixing bowl, add the diced tomatoes, sliced cucumber, red onion, and torn basil leaves.
Add bread: Add the bread cubes to the bowl with the vegetables.
Dress the salad: Pour the vinaigrette over the bread and vegetables. Gently toss everything together until well coated.
Let it rest: Allow the salad to sit for at least 10 minutes before serving. This helps the bread absorb the flavors of the vinaigrette and vegetables.
Serve: Give the salad a final toss and adjust seasoning if needed. Serve immediately.
Chef's Tips
- Bread Choice: Use a rustic bread like ciabatta or sourdough for the best texture.
- Tomato Tip: Use the ripest tomatoes you can find for maximum flavor.
- Make Ahead: You can prepare the vegetables and vinaigrette ahead of time, but add the bread just before serving to prevent sogginess.
- Extra Flavor: Add capers or olives for a briny kick.
- Protein Boost: Top with grilled chicken or shrimp to make it a complete meal.
