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Panzanella (Bread Salad with Tomato, Cucumber, Onion, and Basil)

Serving Size: 4 to 6 servings as a light main dish

Ingredients

8 to 10 ounces rustic bread, cut into 1/2-inch-wide slices
1/2 to 3/4 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
2 tablespoons Filippo Berio Red Wine Vinegar
3/4 teaspoon salt
2 medium-large fresh tomatoes, coarsely chopped
1/2 English cucumber, peeled, coarsely chopped
1 small red onion, coarsely chopped and rinsed
3/4 cup loosely packed slivered fresh basil
Ground black pepper

Cooking Instructions

Toast the bread in a toaster, toaster oven, or oven broiler. Cut into 1/2-inch cubes; set aside to cool.

In a large bowl, whisk 1/2 cup oil, vinegar, and salt. Add the tomatoes, cucumber, onion, basil, and bread. Toss and set aside for 15 to 30 minutes at room temperature.

Press the salad occasionally with the back of a spoon so the tomatoes release their juice. Taste a bread cube. If it seems too dry, drizzle with up to 1/4 cup more oil or a few tablespoons of cold water. Season generously with pepper.

This Recipe Provided by PergolaWest, Inc.

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Panzanella (Bread Salad with Tomato, Cucumber, Onion, and Basil)

Ingredients

Cooking Instructions