Name: Panzanella al Tartufo (bread salad with truffle)
Ingredients: 4 cups stale crusty bread, torn into bite-sized pieces; 2 cups ripe tomatoes, diced; 1/2 cup cucumber, sliced into half-moons; 1/4 cup red onion, thinly sliced; 1/4 cup black or green olives (optional); 2 tablespoons fresh basil leaves, torn; 3 tablespoons extra-virgin olive oil; 1 tablespoon truffle oil (white or black truffle oil); 1 tablespoon balsamic vinegar or red wine vinegar; Salt and freshly ground black pepper, to taste; Optional: Fresh truffle shavings for garnish (if available)

Ingredients

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Ingredients (Serves 4)

4 cups stale crusty bread, torn into bite-sized pieces
2 cups ripe tomatoes, diced
1/2 cup cucumber, sliced into half-moons
1/4 cup red onion, thinly sliced
1/4 cup black or green olives (optional)
2 tablespoons fresh basil leaves, torn
3 tablespoons extra-virgin olive oil
1 tablespoon truffle oil (white or black truffle oil)
1 tablespoon balsamic vinegar or red wine vinegar
Salt and freshly ground black pepper, to taste
Optional: Fresh truffle shavings for garnish (if available)

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Instructions

1. Prepare the Bread

If the bread is not stale, dry it out by spreading the pieces on a baking sheet and toasting lightly in a 300°F (150°C) oven for about 10 minutes. Let cool.
Place the bread in a large mixing bowl.

2. Assemble the Vegetables

Add the diced tomatoes, cucumber, red onion, olives (if using), and torn basil to the bowl with the bread.

3. Make the Dressing

In a small bowl, whisk together the olive oil, truffle oil, balsamic vinegar, salt, and pepper.

4. Toss the Salad

Pour the dressing over the bread and vegetables. Toss gently to combine, ensuring the bread absorbs the dressing and flavors. Let sit for at least 15-20 minutes to allow the flavors to meld.

5. Serve

Transfer to a serving platter or individual plates. Garnish with fresh truffle shavings if available, and serve immediately.