Panzanella Italian Bread Salad

This salad is very popular in Tuscany and other parts of central Italy. It can have many variations and is perfect in the summer when tomatoes are abundant. It is a low cost recipe that quick and easy. The juice of the tomatoes is used as part of the dressing to soak up the crusty bread.

Salad Ingredients

• 1 red bell pepper, seeded and cut into 1 inch cubes
• 1 cup crusty bread cut into crouton shapes*
• 2 large ripe tomatoes, cut into 1-inch cubes –save the tomato juice
• 1 cucumber – unpeeled if organic and fresh, seeded and diced
• 1 yellow bell pepper, seeded and cut into 1 inch cubes
• ½ red onion, diced or larger pieces if you prefer
• 20 basil leaves, sliced and chopped (chiffonade)
• 2 Tablespoons chopped olives

*You can use day old bread that has hardened or toast bread in the oven. The bread can be cut into croutons before or after the bread is toasted.

Dressing Ingredients

• Juice from the tomatoes
• 2 Tablespoons olive oil
• 3 Tablespoons red wine vinegar or your choice
• ½ Teaspoon mustard
• ½ Teaspoon salt (more or less)
• ¼ Teaspoon fresh ground pepper

Directions

Toss bread and vegetables together. Add dressing, mix well and serve right away

Additions you may like

• Variety of sliced zucchini
• Other types of onions
• Corn kernels
• Pasta, rice, garbanzo beans or other legumes or potatoes