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Panzanella (Italian bread salad) Recipe

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This recipe for Panzanella (Italian bread salad) is from The Barela Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. cubed bread (best with old bread – if it has dried out, don’t throw it away!!) If you don’t have crusty/old/dried-out bread and don’t want to wait, you can cut up “new” bread and put it in the summer sun for about 10-15 minutes or in the oven on a low temp for a few minutes to dry it out
1 c. diced fresh tomatoes – I like using a variety of different colors, but any tomato will do
1 c. diced cucumbers
2 T. Olive oil
2 T. Vinegar (try various types or even a combo - balsamic, apple cider vinegar, fruit flavored vinegars like peach or pomegranate…)
Salt and pepper to taste

Optional additional items: avocado, apple, pear, strawberries, fuyu persimmon, pomegranate seeds, other fruit, mint, parsley... experiment with colors, flavors, textures… that’s what makes cooking fun… and delicious!
Directions:
Directions:
Put bread in a large mixing bowl
Add other solid ingredients on top of bread
Drizzle olive oil and vinegar, sprinkle with salt and pepper
Lightly toss all items together
Let sit for at least 15 - 30 minutes to allow bread to soak in liquids
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. (longer if you need to dry out the bread), plus 15-30 min. to stand

 

 

 

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