Panzanella Bread Salad with Tomatoes

Italian · 25 min · vegetarian, vegan, dairy-free

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Ingredients

• 6 cups cubed rustic sourdough bread
• 4 ripe tomatoes
• 1 cucumber
• 1/2 red onion
• 1/2 cup fresh basil
• 1/3 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 garlic clove

Method

1. Toss bread cubes with 2 tbsp olive oil and toast at 400F for 10 minutes until crisp.
2. Cut tomatoes and cucumber into chunks and thinly slice the red onion.
3. Whisk remaining olive oil, vinegar, and grated garlic into a dressing.
4. Combine bread, vegetables, and dressing and let sit 10 minutes so the bread softens slightly.
5. Fold in torn basil, season, and serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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