Living on heirloom tomatoes this summer. Here is a simple and bright recipe for a delicious Panzanella Salad that is perfect for using up that leftover bread!
In a large non-stick pan, heat 2-3 tbsp olive oil over medium-low heat. Add the bread and some sea salt and cook, tossing frequently, for about 10 minutes or until the cubes are golden brown. Add more oil if needed. Remove from heat and set aside.
In a large mixing bowl, add the tomatoes, cucumber, red onion, capers, and basil.
Add the bread and stir to coat. Next, make the dressing. In a small mason jar or tupperware container, place the mustard, vinegar, olive oil, and some sea salt. Shake to combine.
Drizzle some dressing over the salad (you will have dressing left over so don’t pour all of it on the salad). Add some black pepper. Stir to combine. Taste. Add more dressing or salt/pepper if needed.
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Makes 2-3 entree servings
3 cups country style bread, cut into 1-inch cubes
2 large heirloom tomatoes, cut into 1-inch cubes
1/4 cup sun gold tomatoes, halved or cherry tomatoes, halved
3 lemon cucumbers, cut into 1-inch cubes (or 1-2 Persian cucumbers)