Name: Panzanella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4-6
Ingredients: 8 ounces day-old crusty Italian bread, cut into 1-inch cubes (about 6 cups); 2 pounds ripe tomatoes (preferably heirloom), cut into 1-inch chunks; 1 English cucumber, cut into 1/2-inch chunks; 1 red bell pepper, seeded and cut into 1/2-inch pieces; 1 small red onion, thinly sliced; 1/2 cup extra-virgin olive oil, plus more for drizzling; 3 tablespoons red wine vinegar; 1/4 cup fresh basil leaves, torn; 2 tablespoons fresh oregano leaves; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper to taste

Instructions

Toast the bread

Preheat the oven to 350°F (175°C). Spread bread cubes on a baking sheet and drizzle lightly with olive oil. Bake for 10-15 minutes until lightly toasted and golden. Let cool completely.
Prepare the vegetables

In a large bowl, combine the tomatoes, cucumber, bell pepper, and red onion. Season with a pinch of salt and toss gently to combine. Let sit for 10 minutes to allow the tomatoes to release their juices.
Make the dressing

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, and Dijon mustard. Season with salt and pepper to taste.
Combine the salad

Add the toasted bread cubes to the bowl with the vegetables. Pour the dressing over the mixture and gently toss to combine, making sure the bread soaks up some of the dressing and tomato juices.
Add the herbs

Fold in the torn basil leaves and fresh oregano. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld and the bread to soften slightly while still maintaining some texture.
Serve

Transfer to a serving platter or individual plates. Drizzle with additional olive oil if desired and serve at room temperature for the best flavor.

Panzanella

Ingredients

Instructions

Nutritional Information

Panzanella is Also Known As

Ingredients

Instructions

Nutritional Information

Panzanella is Also Known As

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