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Panzanella Bread Salad

Name: Panzanella Bread Salad
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 4 cups tomatoes, cut into large chunks; 4 cups day old (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes (see Recipe Note); 1 cucumber, skinned and seeded, cut into large chunks; 1/2 red onion, chopped; 1 bunch fresh basil, torn into little pieces; 1/4 to 1/2 cup high quality extra virgin olive oil; Salt and pepper to taste

Got ripe summer tomatoes? Got day-old bread? Make this classic Tuscan Panzanella Salad recipe! This is a great make-ahead recipe for a summer potluck or backyard party, or make it for dinner and serve with grilled chicken.

45 min total 15 min prep 8 196 cal

Ingredients

8 serv.

4 cups tomatoes, cut into large chunks
4 cups day old (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes (see Recipe Note)
1 cucumber, skinned and seeded, cut into large chunks
1/2 red onion, chopped
1 bunch fresh basil, torn into little pieces
1/4 to 1/2 cup high quality extra virgin olive oil
Salt and pepper to taste

Instructions

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1 Mix everything together and let marinate, covered, at room temperature for at least 30 minutes. If refrigerating, let come to room temperature before serving. Note: If you add meat, eggs, or cheese to this salad, store chilled if making ahead, and bring to room temp to serve. Did you love the recipe? Give us some stars and leave a comment below!

Italian LunchSaladSide DishMake-aheadSalad

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