Cookwith

Name: Chilled Mediterranean Tomato & Toasted Bread Salad (Panzanella)
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 cups day-old bread, cut into 1-inch cubes; 4 ripe tomatoes, cut into chunks; 1/4 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 1 small red onion, thinly sliced; 1/2 cup cucumber, diced; 1/4 cup kalamata olives, pitted and halved; 1/3 cup fresh basil leaves, torn; 1 clove garlic, minced; Salt and freshly ground black pepper, to taste

Chilled Mediterranean Tomato & Toasted Bread Salad (Panzanella)

HeartyBeet2243

This chilled Mediterranean-inspired panzanella is the ultimate answer to a hot Texas summer day and a surplus of ripe tomatoes. Toasting day-old bread transforms it into golden, crunchy cubes that soak up the sweet tomato juices and tangy red wine vinaigrette. Fresh cucumber and red onion add refreshing crunch, while olives and basil lend briny, herbal notes. It’s a colorful, rustic salad that’s as satisfying as it is cooling. Perfect for a breezy dinner on a sweltering evening or as a shareable lunch with friends.

Ingredients

Instructions

Spread bread cubes on a baking sheet and toast in a 400°F oven for 8-10 minutes, until just golden and crisp. Let cool slightly.
In a large bowl, combine tomatoes, red onion, cucumber, olives, and garlic.
Add the toasted bread cubes to the bowl with the vegetables.
In a small bowl, whisk together olive oil and red wine vinegar. Season with salt and pepper.
Pour the dressing over the bread and vegetables. Toss thoroughly to combine, ensuring the bread soaks up the juices.
Let the salad sit for 10-15 minutes at room temperature to allow flavors to meld and bread to soften slightly.
Just before serving, add torn basil leaves and toss again. Taste and adjust seasoning if needed. Serve chilled or at room temperature.