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Panzaenalla Salad

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A vibrant Tuscan salad featuring stale bread and fresh summer vegetables.

Ingredients

Scale
  • 4 cups stale bread, cubed
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 red onion, thinly sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Spread the cubed stale bread on a baking sheet and bake for about 10-15 minutes or until golden and crispy.
  2. Combine in a large bowl: the cherry tomatoes, cucumber, bell pepper, red onion, and basil.
  3. Once the bread is toasted, let it cool slightly and then add it to the vegetable mixture.
  4. Whisk together the red wine vinegar, olive oil, salt, and pepper in a small bowl. Pour the dressing over the salad and toss to combine.
  5. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

Notes

Use stale bread for the best texture. Allowing the salad to sit enhances the flavor.

Nutrition

Find it online: https://www.glutenfreez.com/panzaenalla-salad/