Panzanella Bread Salad
Tomato, cucumber and bread salad with red onion, basil and olive oil is juicy, hearty and made for no-cook summer meals.
Prep 15 min · Total 45 min · Makes 6 servings
Ingredients
- 4 cups tomatoes, cut into large chunks
- 4 cups day old crusty bread, cut into chunks the same size as the tomatoes
- 1 cucumber, skinned and seeded, cut into large chunks
- 1/2 red onion, chopped
- 1 bunch fresh basil, torn into little pieces
- 1/4 to 1/2 cup high quality extra virgin olive oil
- Salt and pepper to taste
Directions
- Combine everything in a bowl, cover it, and leave it at room temperature to marinate for at least 30 minutes and as long as 12 hours. Skip the refrigerator; it will ruin the tomatoes' texture.
- Bring it to the table at room temperature.