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a colorful bread and tomato salad in a wide horizontal shot, tossed in a large rustic bowl with basil on a wooden table, natural light, shallow depth of field, landscape orientation

Panzanella

Bread is combined with croutons, a cucumber, and a tangy vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups stale bread cubed
  • 4 tomatoes chopped
  • 1 cucumber chopped
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh basil torn
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar

Method
 

  1. Tear or cube the stale bread into bite-sized pieces.
  2. Combine the bread with tomatoes, cucumber, onion, and basil.
  3. Whisk the olive oil and red wine vinegar with a pinch of salt.
  4. Pour the dressing over the salad and toss well.
  5. Let it sit 15 minutes so the bread soaks up the tomato juices.
  6. Toss again and serve.

Notes

Slightly stale bread works far better than fresh here.