Panzanella (Tuscan Tomato & Bread Salad)

Posted by Olivia on Wednesday, November 11th, 2009

Made with these products from The Olive Press:

  • 4-5 large vine-ripened tomatoes, cut into large cubes or wedges
  • ½ pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
  • 1 ¼ cups thinly sliced red onions
  • 2 teaspoons minced garlic
  • ¼ cup The Olive Press Champagne Balsamic Vinegar
  • ½ cup The Olive Press Extra Virgin Olive Oil
  • 1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces
  • Sea salt and freshly ground black pepper

  1. In a large bowl, combine tomatoes, bread, and onions.
  2. In a small bowl, whisk together the garlic, vinegar and olive oil.
  3. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
  4. Add the basil and salt and pepper, to taste, and toss to combine.

Serves: 4-6
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