Panzanella

20 minutes Prep Time
6 Servings

Tuscans hate to waste a scrap of bread. Panzanella is 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

  • 2 cans Red Gold Canned Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz, drained

  • 1 small cucumber, peeled and sliced
  • 1 small red onion, thinly sliced
  • 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
  • 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 and basil. Drizzle with the olive oil and vinegar, season with salt and pepper and 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.

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