Panzanella is a Tuscan salad that is packed with fresh summer flavor, along with the other love of my food life, bread! Traditional, day old or “stale” bread is used. You want a good, hearty, crunchy, dry bread that can stand up to the dressing and tomatoes.
- About 3 cups hearty, crunchy bread. day old bread, (or 3 day old) works great.
- 4 large tomatoes cut into large bite size pieces.
- 1 cup cherry tomatoes, halved.
- ½ red onion, sliced thin.
- 1 cucumber sliced thin or diced small.
- 1 yellow bell pepper, diced.
- 1 bunch basil chopped fine. 1 to 2 cups, the more the merrier.
- 1 cup Italian parsley. finely chopped.
- ¼ cup olive oil
- 4 Tbs apple cider vinegar
- 6 cloves garlic, minced.
- Salt and pepper to taste
- Dice bread into bit sized pieces.
- Combine bread, tomatoes, pepper, onion, basil, parsley, and cucumber in a large bowl.
- In a bowl or jar, mix oil, vinegar, and garlic. Whisk well or shake if made in a jar. The jar is my favorite method.
- Add salt and pepper to your liking to the dressing.
- Pour over salad and mix to coat evenly. I use my hands.
- Let salad sit for at least an hour, that is, if you can!