Italian Panzanella (Bread Salad)

Panzanella turns leftover crusty bread into the star of the salad, soaking up ripe tomato juices and good olive oil. It’s a Tuscan classic built for using up what’s already in your kitchen.

Ingredients

• 4 cups day-old crusty bread, torn into chunks
• 4 ripe tomatoes, chopped
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons olive oil, plus more for the bread
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste

Instructions

1. Toast the bread
   Toast the bread chunks with a drizzle of olive oil until lightly crisp, about 8 minutes at 375°F.
2. Combine
   In a large bowl, combine tomatoes, cucumber, red onion, and basil.
3. Add the bread
   Add the toasted bread to the vegetables.
4. Dress and rest
   Whisk olive oil and vinegar, season with salt and pepper, and toss with the salad. Let sit 15-20 minutes so the bread soaks up the juices before serving.