Panzanella (Italian Bread Salad)

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Panzanella (Italian Bread Salad)
Panzanella is a bread salad made with stale cubed bread, some basic dressing, tomatoes, cucumbers, red onions, and fresh mozzarella. And salt and pepper. There. That's the recipe, and it comes together beautifully in about 15 minutes.
Prep Time 15 minutes
Cook Time 0 minutes
Servings
servings
Ingredients
  • 1/2 loaf/baguette rusty bread day old french baguette works really good
  • 2 medium juicy Tomatoes
  • 1/2 red onion
  • 1 or 2 small cucumbers
  • 10-20 leaves fresh basil torn into pieces
  • 1 tbsp oil for toasting the bread
Dressing Ingredients
  • 2 tbsp red wine or champagne vinegar
  • 1/3 cup Extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 clove garlic crushed/minced
Prep Time 15 minutes
Cook Time 0 minutes
Servings
servings
Ingredients
  • 1/2 loaf/baguette rusty bread day old french baguette works really good
  • 2 medium juicy Tomatoes
  • 1/2 red onion
  • 1 or 2 small cucumbers
  • 10-20 leaves fresh basil torn into pieces
  • 1 tbsp oil for toasting the bread
Dressing Ingredients
  • 2 tbsp red wine or champagne vinegar
  • 1/3 cup Extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 clove garlic crushed/minced
Instructions
  1. Get the dressing ready: in a jar, mix the vinegar, olive oil, minced garlic, mustard, and olive oil and whisk together. Add salt and pepper. Set aside.
  2. Cube the bread. It's best to use a rustic bread, good enough to soak up the dressing.
  3. Chop the tomatoes, cucumber, and mozzarella into bite sized pieces. Tear the basil into strips. Chop the onion into slivers.
  4. Toast the bread in a tsp of oil, with a sprinkle of salt.
  5. Now assemble: Toss together the bread, tomatoes, cucumbers (I didn't use), onions, and cheese.
  6. Pour the dressing over. Adjust for salt.
Recipe Notes

Notes:

  • A rustic loaf or a french baguette that's a day old works really well for this salad, since it has the body to soak up the dressing.
  • You can omit the mozzarella for a vegan version, and replace it with tofu (although I have never tried it).
  • The original recipe for this is from Ina Garten. She uses champagne vinegar, and capers in the salad. I had red wine vinegar on hand and used it, and found that I loved it.
  • Be generous with the basil, and go easy on the onions and garlic since they're raw could be very strong.
  • The salad tastes even better the following day.
  • Ina Garten's Panzanella
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