Panzanella Salad
Recipe
Panzanella Salad
Like an explosion of flavors, this Tuscan bread and tomato salad is perfect summer fare.
Times
- Ready Time : 0 min
Servings
8 Servings
Ingredients
- 8 cups cups:dense Mediterranean-style bread, cut in 1/2-inch cubes
- 4 cups diced tomatoes
- 2 cups diced cucumbers
- 1/4 cup red onion, coarsely chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons capers
- 2 tablespoons red wine vinegar
- 2 tablespoons basil, coarsely chopped
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper, or to taste
Directions
- Preheat oven to 375 F.
- Arrange bread cubes evenly on a baking sheet. Toast in the oven for 10-15 minutes or until slightly golden brown. Let cool. This step can be done a day or two in advance.
- In a large bowl, combine the toasted bread, tomatoes, cucumbers, onions, capers, oil, vinegar, basil, salt and pepper.
- Toss together to thoroughly combine. The salad can be prepared up to 1 hour before serving. Serve at room temperature.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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