Panzanella Tomato Bread Salad

•  To Make a Panzanella Tomato Bread Salad
• Substitute 1⁄2 pound trimmed green beans, blanched, or 1 cup canned chickpeas, drained and rinsed, for the cucumber.
• Add 1 pound fresh mozzarella, cut into 1-inch cubes, with the bread.
• Add 2 or 3 chopped anchovy fi  llets with the bread.
• Add 1 tablespoon chopped oregano leaves or chopped parsley leaves with the bread.
• Substitute balsamic vinegar for the red wine vinegar.
• Serve with shaved Parmigiano-Reggiano over the top.

1. 4 cups cubed day-old baguette, crunchy 
2. French bread, or any crusty bread (about 1-inch cubes), toasted
3. 11⁄2 pounds medium tomatoes, cut into eighths
4. 1 medium cucumber, peeled, cut in half lengthwise, seeded, and diced
5. 1 small red onion, fi  nely chopped
6. 1 garlic clove, crushed
7. 11⁄2 tablespoons red wine vinegar
8. 1⁄2 teaspoon salt, preferably sea salt
9. 1⁄2 teaspoon freshly ground black pepper
10. 1⁄4 cup olive oil, preferably extra virgin olive oil

• Mix the bread, tomatoes, cucumber, and red onion in a large serving bowl.
• Whisk the garlic, vinegar, salt, and pepper in a small bowl; whisk in the olive oil.
• Pour the dressing over the vegetables and bread, toss well, and serve at once.

Posted in: Side Salads