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Panzenella bread salad

Panzenella

Italian style bread salad
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Dish, Soups and salad
Cuisine Fusion, International, Italian, One pot, Summer, Vegan, Vegetarian

Ingredients
  

Salad ingredients

  • 1 Whole meal bread old and crusty
  • 5-7 medium Tomato
  • 1 medium Onion white, sweet
  • 2 medium english Cucumber
  • 10 large italian basil (leaves torn)

vinegrette

  • 1/4 cup olive oil (use the best you have)
  • 3 tbsp red wine vinegar
  • salt to taste
  • crushed black pepper
  • 1/4 tsp   dry oregano

Instructions
 

  • Wash and dice the fresh ripened tomato.Sprinkle a touch of salt and add to the mixing bowl.
  • Slice the onion thin and add them to the mixing bowl
  • Dice and add the cuumber to the bowl too.
  • Add the torn basil leaves
  • Tear the bread into bite sized pieces. Add all to the mixing bowl and toss well.
  • Whisk the oilve oil, red wine vinegar, salt and pepper together in a seperate bowl and add to the tossed salad.
  • Mix well and leave covered for 10 minutes.
  • Its ready to serve

Notes

You could toast the bread in a bit of the olive oil and then serve on top of the salad if you like a crunchier texture.
Use wholemeal loaf instead of the white bread loaf.