Panzanella, Salad

By MarieR

Ingredients

• 3 cups cubes rustic bread (Italian)
• 2 large (1 1/2-pounds) ripe tomatoes, cut into chunks
• 1 small red onion, halved and thinly skied
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium yellow pepper, seeded and cubed
• 1/2 large seedless cucumber, cut into quarters and cubed
• 3 tablespoons parsley, chopped

Details

Servings 1

Preparation

Step 1

Bread cubes can be toasted up to 1 week before. Store in airtight container at room temperature. Stale bread works perfectly in this recipe too.
ACTIVE: 15 MIN TOTAL: 45 MIN

1. Heat oven to 400°F. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.
Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.
3. Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.