Simple Panzanella Salad

Never let your stale bread go to waste and make this delicious panzanella salad instead! This is one of my favorite recipes to make in the spring and summer. It’s quick, easy, refreshing and so flavorful. Panzanella actually originated in the Tuscan and Umbrian regions of Italy as a way to rehydrate old bread and not let it go to waste. Stale bread has never tasted so good – here’s a video of exactly how I made it – you’ve got to try it!

What You'll Need:

+ Stale loaf of bread, chopped or torn (approximately 5 cups)

+ 4 cups tomatoes, diced (I used a variety of types/sizes)

+ 3 mini cucumbers, diced

+ ½ red onion, thinly sliced

+ 4-5 tbsp. EVOO

+ 3-4 tbsp. red wine vinegar

+ Salt & pepper to taste

+ 1 cup fresh basil leaves, torn


1. Place diced tomatoes into a large bowl. Immediately salt generously and let sit for a minimum of 10 minutes to extract juices (this acts as part of the dressing).

2. Prep remaining ingredients.

3. Add cucumber, onion, basil, olive oil, red wine vinegar, salt, pepper, and bread.

4. Toss to thoroughly combine and coat.

5. Serve & enjoy!

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