Panzanella
(Bread Salad)
This fresh, no-waste salad is perfect for summer lunches, backyard dinners, or giving new life to that last bit of your BLV baguette. It’s rustic, vibrant, and full of flavour—just like your favourite bakery loaf.
INGREDIENTS
4 cups day-old bread, cut or torn into 1-inch chunks
3 large ripe tomatoes, chopped (or 2 cups cherry tomatoes, halved)
1 cucumber, peeled and chopped
½ red onion, thinly sliced
½ cup fresh basil leaves, torn
¼ cup extra-virgin olive oil
2–3 tablespoons red wine vinegar or balsamic vinegar
Salt and freshly ground black pepper, to taste
Optional Add-ins:
Fresh mozzarella or bocconcini
Kalamata olives
Roasted red peppers
Capers
Grilled chicken or tuna
DIRECTIONS
Toast the bread (optional): If your bread is too soft, toss it with a little olive oil and bake at 350°F (175°C) for 10–15 minutes until lightly crisped but not too hard. Let cool.
Mix the vegetables: In a large bowl, combine the chopped tomatoes (with their juices), cucumber, red onion, and basil.
Add bread: Toss the bread cubes into the bowl with the veggies.
Make the dressing: In a small bowl, whisk together olive oil, vinegar, salt, and pepper. Taste and adjust.
Combine and rest: Pour the dressing over the salad and toss well. Let it sit at room temperature for 20–30 minutes so the bread can absorb the flavors.
Serve: Taste again and adjust seasoning before serving. Serve slightly chilled or at room temperature.
