Recipes: Panzanella Salad


Recipes: Panzanella Salad


½ baquette or 2 slices country bread (day old)
1 clove garlic, chopped
¼ cup red wine vinegar
1/3 cup + 1 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
4 ripe tomatoes, quartered
1 medium cucumber, chopped
½ red onion, sliced
Handful black olives, pitted
4 to 6 basil leaves


Cut bread into 1-inch cubes.

To make dressing: Combine garlic, red wine vinegar, olive oil and salt and pepper.

In a large bowl, combine tomato, cucumber, red onion, olives, bread cubes and basil leaves. Toss with dressing. Taste and adjust seasoning. Serve.

Originally published on In The Kitchen with Stefano Faita.

Servings: 4 servings

Nutritional Info.

approx. Per Serving