Panzanella – Italian Bread Salad

Panzanella – Italian Bread Salad

Delicious, light but satisfying, and a great way to use your old bread and fresh veggies. clip_image014

  • ½ loaf of Italian or rustic bread, somewhat stale is ok, rock hard isn’t. Cut into bite size cubes and toast in oven at 350 until crisp.
  • 1 cup chopped tomatoes
  • ½ cup chopped red onion
  • ½ cup chopped cucumber
  • 1/3 cup chopped fresh basil
  • 1 cup diced feta or mozzarella cheese
  • ½ cup drained, pitted, chopped Kalamata olives or whatever variety you like
  • 1 15oz can of drained and rinsed white beans
  • Salt and pepper to taste

Additional herbs of choice – I like parsley, marjoram and dill or fennel

Dressing – recipe follows

In a large salad bowl combine ingredients except for cheese and dressing. Toss lightly; add enough dressing to lightly coat, plate the salad and top with cheese.

*You can add whatever fresh veggies you have on hand; green beans, pea pods, peppers, roasted zucchini or eggplant, carrots or avocado. Cut into bite size pieces and add to the salad before tossing.

Dressing

  • 1/3 cup olive oil
  • ¼ cup balsamic vinegar
  • Dash of Dijon mustard

Whisk or shake in a covered glass jar until well blended.

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