Italian Bread Salad

Also known as Panzanella

4 cups stale bread (use a hearty loaf, such as French or Italian bread, cut into 1/2-inch cubes (see note)
2 teaspoons red wine vinegar or to taste
1/2 seedless cucumber or English cucumber, sliced
4 ripe tomatoes, cut into eighths
1 bunch green onion, sliced
1 small red onion, thinly sliced, optional
1/2 packed cup sliced fresh basil
2 to 3 tablespoons olive oil
Salt and ground black pepper to taste

Place bread in a large bowl; sprinkle with vinegar. Add cucumber, tomatoes, green onions, red onion, basil and olive oil. Sprinkle with salt and pepper to taste. Toss lightly. Let stand for 10 minutes for flavors to meld.

Note: if the bread is too tough to chew, soak in water, then carefully squeeze out the moisture and break into small pieces. The damp bread can be gently patted dry with a paper towel.
Yield: 4 servings


Bormioli Rocco Viva Salad Bowl, 174-Ounce

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