Recipe

Panzanella Italian Bread Salad Recipe

	Valinkenmore / All my dishes 6 months, 3 weeks ago A wonderful salad for any time of year but best in the summer when the garden fresh tomatoes are at their best. Some people shave fresh Parmessan on right before serving. Prep:20m Servings:8	Valinkenmor
	bread olives basil balsamic

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Ingredients

1 (1 pound) loaf Italian or sour dough bread (about 4 cups) torn or cut into 1" cubes

2 cups vine ripened juicy tomatoes, large dice 1/2" to 1"

1 small red onion, sliced

1 clove garlic, minced

2 cups torn fresh basil leaves

1/2 cup kalamata olives, seeded

1/3 cup olive oil

3 Tbsp. balsamic or red wine vinegar

Sea salt or kosher salt

Freshly ground pepper

Directions

Pull or slice the bread into 1" pieces. Put in salad bowl. Add tomatoes, onion slices, minced garlic, torn basil leaves and olives.

In a separate small bowl, combine olive oil and balsamic vinegar. Whisk to combine well. Pour over salad and add salt and pepper to taste. Mix to combine and cover with plastic wrap. Leave at room temperature for 30 minutes for flavors to come to life.

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