Mediterranean · PANTRYHOP RECIPE
Panzanella Bread Salad
20 minutes · 4 servings · vegan
A Tuscan bread salad that uses ripe tomatoes and stale bread, as is traditional.
Ingredients
Check you have the quantities below.
- 4 cups day-old bread, cubed
- 3 cups tomatoes, chopped
- 1 cup cucumber, chopped
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup basil leaves
Let’s make it
- Toast the bread cubes in a dry skillet or 200 C/400 F oven for 8 minutes until lightly crisp.
- In a bowl, toss tomatoes, cucumber, onion, olive oil, vinegar, salt, and pepper.
- Add the bread and basil, toss well, and let stand 5 minutes so the bread absorbs the juices.
- Serve soon after mixing.
Cut the vegetables small so the salad is easier for children to scoop up with a fork.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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