Panzanella – Italian Bread Salad

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

  • ½ loaf of Italian or rustic bread, somewhat stale is ok, rock hard isn’t. Cut into bite-size cubes and toast in the oven at 350 until crisp.
  • 2 cups chopped tomatoes
  • 1/3 cup chopped red onion
  • 1/2 cup chopped cucumber
  • 1/3 cup chopped fresh basil
  • /2 cup drained, pitted, chopped Kalamata olives or whatever variety you like
  • 1 15 oz can of drained and rinsed white beans
  • 1 cup diced feta or mozzarella cheese
  • 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.

Balsamic Vinaigrette

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

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

 

Panzanella – Italian Bread Salad

Delicious, light but satisfying, and a great way to use your old bread and fresh veggies.
Course Appetizer, Side Dish, Snack
Cuisine Italian
Keyword bread, bread-salad
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • ½ loaf of Italian or rustic bread somewhat stale is ok, rock hard isn’t. Cut into bite-size cubes and toast in the oven at 350 until crisp.
  • 2 cups chopped tomatoes
  • 1/3 cup chopped red onion
  • 1/2 cup chopped cucumber
  • 1/3 cup chopped fresh basil
  • 1/2 cup drained pitted, chopped Kalamata olives or whatever variety you like
  • 1 15 oz can of drained and rinsed white beans
  • 1 cup diced feta or mozzarella cheese
  • Salt and pepper to taste
  • Additional herbs of choice – I like parsley marjoram and dill or fennel
  • Dressing – recipe follows

Instructions

  1. 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.
  2. *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.

Recipe Notes

Balsamic Vinaigrette
1/3 cup olive oil
¼ cup balsamic vinegar
Dash of Dijon mustard
Whisk or shake in a covered glass jar until well blended.

Posted in Appetizer, Recipes and tagged .

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