Name: Panzanella Salad (bread, tomatoes, cucumbers, and red onion with olive oil and vinegar)
Ingredients: 4 cups crusty bread, cut into 1-inch cubes (stale or lightly toasted); 4 ripe tomatoes, chopped into bite-sized pieces; 1 cucumber, peeled and sliced into half-moons; 1/2 red onion, thinly sliced; 1/4 cup fresh basil leaves, torn; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons red wine vinegar (or balsamic vinegar for a sweeter flavor); 1 garlic clove, minced (optional); Salt and freshly ground black pepper, to taste

Ingredients

Units Scale

Ingredients (Serves 4-6)

4 cups crusty bread, cut into 1-inch cubes (stale or lightly toasted)
4 ripe tomatoes, chopped into bite-sized pieces
1 cucumber, peeled and sliced into half-moons
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, torn
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar (or balsamic vinegar for a sweeter flavor)
1 garlic clove, minced (optional)
Salt and freshly ground black pepper, to taste

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Instructions

1. Prepare the Bread

If the bread is fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes, or until slightly dried but not browned. Let cool.

2. Soak the Bread (Optional)

If the bread is very hard, sprinkle it with a bit of water to soften slightly. Do not soak it to the point of being mushy.

3. Combine the Vegetables

In a large mixing bowl, combine the tomatoes, cucumber, red onion, and basil.

4. Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, garlic (if using), salt, and pepper.

5. Assemble the Salad

Add the bread cubes to the vegetables.
Pour the dressing over the salad and toss gently to combine, ensuring the bread absorbs the juices from the tomatoes and the dressing.

6. Rest and Serve

Let the salad sit at room temperature for 20-30 minutes to allow the flavors to meld.
Toss again before serving. Adjust seasoning with additional salt, pepper, or olive oil if needed.