Panzanella Salad

Ingredients

  • 6 cups cubed (1 inch pieces) stale Italian bread

  • 2 tablespoons olive oil

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • ½ red onion, thinly sliced

  • 1 pound tomatoes, cut into 1 inch pieces

  • 1 English cucumber, halved lengthwise and cut into slices

  • ½ cup fresh basil, thinly sliced

Vinaigrette

  • ½ cup olive oil

  • 3 tablespoons red wine vinegar

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon Dijon mustard


Steps

  1. Preheat the oven to 300 degrees Fahrenheit

  2. Spread out, in an even layer, approximately 6 cups of stale bread cubes cut into 1 inch pieces

  3. Drizzle 2 tablespoons of olive oil all over the bread cubes

  4. Season the bread cubes with ½ teaspoon of salt and ½ teaspoon of garlic powder

  5. Toast the bread cubes in the oven at 300 degrees Fahrenheit for 7 to 10 minutes

  6. Remove the bread cubes from the oven and allow to cool completely

  7. Add all the ingredients for the vinaigrette in a small bowl and whisk together until combined

  8. In a large bowl, add the cut tomatoes, cucumber, sliced red onion, and toasted bread cubes

  9. Pour the vinaigrette on top

  10. Toss the salad well to evenly distribute the dressing

  11. Add the sliced basil and toss with the salad again

  12. Allow the salad to sit for at least 30 minutes to ensure the bread has time to soak up the vinaigrette and flavor before serving


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