How to Make Panzanella Salad

Panzanella is a refreshing and flavorful salad that originated in Tuscany, Italy. It's typically made with stale bread, tomatoes, cucumbers, onions, and basil, and is dressed with a simple vinaigrette. Here's a recipe to make a delicious panzanella salad:

Ingredients:

1 loaf stale Italian or sourdough bread, cut into 1-inch cubes

1/4 cup olive oil

3 medium tomatoes, diced

1/2 medium red onion, thinly sliced

1/2 medium cucumber, thinly sliced

1/2 cup chopped fresh basil leaves

1/4 cup white wine vinegar

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the bread cubes and 1/4 cup of olive oil. Toss to coat.

2. Spread the bread cubes on a baking sheet and toast in a 375°F (190°C) oven for 10-15 minutes, or until lightly browned and crispy.

3. In a mixing bowl, combine the diced tomatoes, sliced onion, sliced cucumber, and chopped basil.

4. Add the vinegar, extra virgin olive oil, dried oregano, salt, and black pepper to the bowl and stir until combined.

5. Add the toasted bread cubes to the bowl and gently mix until everything is well combined.

6. Taste and adjust the seasonings as needed.

7. Cover the bowl and refrigerate the panzanella salad for at least 30 minutes to allow the flavors to meld.

8. Serve the salad chilled or at room temperature, and enjoy!

Tips:

- To make sure the bread cubes are evenly toasted, stir them halfway through the baking time.

- If you don't have stale bread, you can also use fresh bread but toast it for a longer time until it's crispy.

- Feel free to add other vegetables to your panzanella salad such as bell peppers, zucchini, or olives.

- You can also add some protein to the salad by adding grilled chicken, tofu, or beans.

- Panzanella salad is best enjoyed freshly made, but you can make it ahead of time and store it in the fridge for up to 2 days.