Delicious Panzanella

Panzanella is a classic Italian bread salad, typically made with cubes of stale or toasted bread, ripe tomatoes, cucumbers, red onions, and fresh basil, all tossed together with olive oil and vinegar. It’s a simple, rustic dish from Tuscany that makes use of day-old bread, allowing it to absorb the flavors of the vegetables and dressing. Traditionally, the bread is soaked in water and then squeezed to remove excess moisture before combining with the other ingredients.

Panzanella is perfect for a light summer meal, celebrating fresh, seasonal ingredients. It can also be customized with additions like olives, mozzarella, or even grilled vegetables.

Ingredients:

• 4 cups crusty bread, cut into 1-inch cubes (stale or toasted)
• 4 ripe tomatoes, diced
• 1 cucumber, sliced (peeled if desired)
• 1 small red onion, thinly sliced
• 1/2 cup extra virgin olive oil
• 3 tbsp red wine vinegar or balsamic vinegar
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/2 cup fresh basil leaves, torn or chopped
• Optional: olives, capers, mozzarella, or anchovies

Instructions:

1. Prepare the bread:
   • If your bread is fresh, toast it in the oven at 350°F (175°C) for about 10-15 minutes, until lightly golden. If it’s stale, you can use it directly.
2. Make the dressing:
   • In a small bowl, whisk together the olive oil, vinegar, minced garlic, salt, and pepper.
3. Assemble the salad:
   • In a large bowl, combine the bread cubes, tomatoes, cucumber, and red onion. Pour the dressing over the salad and toss to combine, ensuring the bread absorbs the dressing.
4. Let it rest:
   • Let the salad sit for about 20-30 minutes at room temperature. This allows the bread to soak up the flavors from the dressing and vegetables.
5. Add basil:
   • Just before serving, add the fresh basil and toss the salad again.
6. Serve:
   • Serve the Panzanella at room temperature as a side dish or a light meal.

Enjoy this delicious and fresh summer salad!