Tuscan Bread Salad
20 minutes
Prep Time
6
Servings
Tuscan’s hate to waste a scrap of bread. Panzanella, a salad that combines vine-ripened tomatoes, cucumbers, red onions and basil with olive oil and vinegar, is one solution for transforming day-old bread into a delicious meal.
Ingredients
1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, drained
- 1 small cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup fresh basil leaves, torn into small pieces
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- Salt and black pepper to taste
- 1 teaspoon fresh chopped oregano
- 8 thick slices stale country-style white bread, torn into bite size pieces
Instructions
Step one
In a salad bowl, combine the diced tomatoes, cucumber, onion, garlic and basil. Drizzle with the olive oil and vinegar, season with salt, oregano and pepper; toss well.
Step two
Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.
Step three
Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar.
Step four
Option: Can use stale French or Italian bread, sliced thick.
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