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Panzanella Tuscan Tomato and Bread Salad

Panzanella Tuscan Tomato and Bread Salad

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 4 cups fresh, ripe tomatoes, cut into cubes
  • 1 cup red onion, chopped into 1/2″ pieces
  • 20 fresh basil leaves, sliced into slivers or shredded
  • 6 Tbsp. extra virgin olive oil
  • 23 Tbsp. red wine vinegar
  • Freshly-cracked sea salt and black pepper to taste
  • 8 cups of several days-old cabbala or hard-crusty Italian bread, cut into 1″ cubes
  • Sprigs of fresh basil for garnish.


  1. In a large bowl, combine the tomatoes, red onions, basil, olive oil, vinegar, salt and pepper until well mixed.
  2. Just before serving, toss in the bread cubes.
  3. If you prefer, you can allow the salad to set for 10 minutes before serving so that the bread soaks up the vinaigrette more.

Kick it up a notch by doing any of the following

  1. Add some chopped up cucumbers.
  2. Add cubes of fresh bufalo mozzarella.
  3. Or add chopped prosciutto.
  4. OR, add a combination or all of the above!

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