Panzanella is an Italian bread salad that combines day-old
bread with fresh, juicy tomatoes. The juice from the tomatoes
and the dressing soak into the bread so that each bite is
packed with flavor. It’s hearty and refreshing at the same time
INGREDIENTS
2 CUPS CUBED DAY-OLD BAGUETTE OR RUSTIC ITALIAN BREAD
2 LARGE RIPE TOMATOES, CUT INTO 1-INCH CUBES
1 PERSIAN CUCUMBER, CHOPPED
¼ CUP CHOPPED FRESH BASIL
⅓ CUP SIMPLE VINAIGRETTE DRESSING OR STORE-BOUGHT KOSHER SALT FRESHLY GROUND BLACK PEPPER
2 LARGE RIPE TOMATOES, CUT INTO 1-INCH CUBES
1 PERSIAN CUCUMBER, CHOPPED
¼ CUP CHOPPED FRESH BASIL
⅓ CUP SIMPLE VINAIGRETTE DRESSING OR STORE-BOUGHT KOSHER SALT FRESHLY GROUND BLACK PEPPER
HOW TO MAKE IT
1 : In a medium bowl, toss together the bread, tomatoes,
cucumber, and basil. Add the dressing and toss to mix well.
Season with salt and pepper.
2 : Refrigerate for 15 to 20 minutes to allow the dressing to
soak into the bread and the flavors to meld. Serve chilled or
at room temperature.
