Panzanella Tuscan Bread Salad
Put that day-old bread to good use! Make it as an appetizer, side dish, or let it shine as the main course.
Panzanella Tuscan Bread Salad
Description
Servings: 6
High-quality oil and vinegar, like Olivelle’s, are necessary in this dish since they soak into the bread and complement the veggies so well.
Ingredients
Scale
- 1 Baguette (day old is okay) TCS gets fresh Cottleston baguettes on Fridays!
- 4 Tomatoes
- 1 Yellow Pepper
- ½ English Cucumber, seeds removed
- ½ Red Onion, thinly sliced
- 6 Basil Leaves, Chiffonade cut
- ¼ cup Olivelle Dark Balsamic Vinegar of Modena
- ¼ cup Olivelle Caramelized Garlic Infused Olive Oil
- 1–2 tsp Olivelle Roasted Garlic Sea Salt
- ½ tsp Black Pepper
Instructions
- Cut the bread, tomatoes, pepper, and cucumber into 1″ bite-size pieces. Add the onion (thinly sliced) and basil (Chiffonade cut). To cut the basil Chiffonade style, lay the basil leaves one on top of another in a stacking fashion. Roll them up like a tortilla, then slice them along the roll. The basil will unroll and leave you with beautiful strands to decorate your dish.
- Drizzle the bread and veggies with the Dark Balsamic Vinegar of Modena and toss to coat all the ingredients evenly. Finish by drizzling with your Olive Oil and season with salt and pepper to taste.
- Let sit at least 30 minutes before enjoying. This will allow the oil and vinegar to soak into the bread, improving flavor and consistency.