Panzanella Salad
A sunlit summer salad of day-old bread soaked with ripe tomatoes, tangy vinaigrette, and fragrant basil. Bright, textural, and built to be tossed so each bite is juicy and crunchy.
8 oz day-old country bread, cut into 1-inch cubes
1 lb ripe tomatoes, cut into 1-inch pieces
1 cup gherkin cucumber, halved and thinly sliced
½ cup red onion, thinly sliced
¾ cup fresh basil leaves, torn
4 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, halved
1 tsp salt
½ tsp black pepper, freshly ground
1 tbsp capers, rinsed
2 tbsp tomato juice or reserved tomato liquid
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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