sign up
to receive our email newsletter
Panzanella (Bread Salad)
Ingredients
½ loaf day-old sourdough or baguette (or other) bread
2 tomatoes cut into ½ inch cubes
1/3 cup EVOO
¼ cup red wine vinegar
salt and freshly ground pepper to taste
2-3 cucumbers cut into 1/2 inch cubes
½ small red onion, peeled and thinly sliced
1-3 sweet peppers seeded, and cut into strips
Preparation
Cut the bread into 1 inch cubes. Set aside. Mix together in a bowl the tomatoes, EVOO, vinegar, salt, and pepper. In a separate bowl, mix bread cubes, cucumbers, onions and peppers. Ladle the tomato mixture over the bread, stirring gently as you go to mix liquids in. Set the dish aside at room temperature or in the refrigerator for at least 1 hour. If the dish seems too dry, sprinkle on more oil and vinegar. Panzanella can be made a day ahead. Serves 6.
Adapted from Cucina Fresca by Viviana La Place and Evan Kleiman.
Related posts:
- Roasted Delicata Squash Salad
- Pea Salad
- Marinated Roasted Beets
- Apricot Cherry Tart
- Asparagus and Carrot Julienne
Related Tags:
Cucumber • Olive Oil • Peppers • Red Onion • Tomatoes