Panzanella: Tuscan Bread Salad

  • Yield : 4 servings
  • Prep Time : 10m
  • Ready In : 10m
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  • 8 slices day-old Tuscan-style or hearty bread
  • 10 cherry tomatoes, halved (about 2/3 cup)
  • 1 red onion, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 4 fresh basil leaves
  • Salt
  • Freshly ground black pepper


Step 1

Submerge the slices of day-old Tuscan-style bread in a bowl of water. 

Step 2

Use your hands to squeeze out all the water that the bread has absorbed. Break up the bread into small pieces and put into a large bowl. 

Step 3

Squeeze the cherry tomato juices into a small bowl before adding the tomato halves to the bread mixture. 

Step 4

Add the red onion, olive oil, and red wine vinegar to the bowl. 

Step 5

Tear up the basil leaves and toss into the salad mixture. Season with salt and pepper, to taste. Toss well. 

Step 6

Let the salad rest in the refrigerator for a few hours for all the flavors to come together. 

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