Tomato and Bread Salad

Tomato and Bread Salad
This Panzanella is refreshing and a perfect use for stale bread. A mid-summer treat when tomatoes have ripened and are at their best. A classic!

1/3 cup red wine vinegar
½ cup extra virgin olive oil
8 ounces stale Italian bread, cut into 2 to 3 inch pieces
2 quarts cold water
2 pounds of good quality ripe plum tomatoes, chopped
1 small red onion, sliced thin
1 cup fresh basil leaves, chopped into bite-size pieces


Pour the red wine vinegar into a small bowl, then gradually whisk in the olive oil. Season with salt and pepper.

Place the bread in a large bowl and pour in enough of the cold water to cover the bread.

Soak for about 5 minutes and drain well, squeezing the bread to remove as much liquid as you can.
Crumble the bread back into the same bowl, then add the tomatoes, onion, and basil.

Toss with the oil and vinegar mixture to coat, then season generously with salt and pepper.

This dish can be made up to 8 hours ahead of time and refrigerated.

Let it stand for a while at room temperature before serving.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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