Panzanella Salad

This rustic Italian salad with fresh tomatoes, cucumbers and olives gives new life to day-old bread.


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.

Yield: 4 servings.