Panzanella Salad
  • 1 loaf of day old crusty bread
  • 2 small containers of small heirloom tomatoes, halved
  • ½ red bell pepper, cubed
  • ½ cucumber, medium cubed
  • ½ a red onion, sliced
  • ⅓ cup basil fresh leaves, torn
  • olive oil for bead
  • For vinaigrette
  • 1 clove garlic, fine chopped
  • ½ cup olive oil
  • ⅓ cup balsamic vinegar
  • ⅛ teaspoon pepper
  • ⅛ teaspoon salt
  1. Preheat oven to 300 degrees.
  2. Cut loaf in half lengthwise. Spread on olive oil on to cut sides. Cut bread into bite size cubes.
  3. Place bread on a cookie sheet and place in oven until golden brown about 18 minutes. Keep an eye on them as every oven heats differently.
  4. In a large bowl, combine bread, tomatoes, cucumber, peppers, onions, and basil.
  5. In another bowl, whisk together oil, vinegar, garlic, along with salt and pepper. Pour over salad and toss gently to coat all ingredients.
Recipe by What's Mary Doing at