Tuscan Bread Salad
This take on Tuscan Bread Salad, or Panzanella, adds sweet peppers and red onions to the traditional dish of toasted bread and tomatoes.
Servings: 10 people
Ingredients
For the Dressing
- ¼ c White Balsamic Vinegar or regular Balsamic Vinegar
- 2 tablespoon olive oil
- ½ c fresh basil, coarsely chopped
- 1 teaspoon salt
- 2 garlic cloves, crushed, or ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
For the Salad
- 1 lb stale French or Italian bread, cut into ½-1" cubes
- ¼ c olive oil
- 4 tomatoes, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion minced
Instructions
- Preheat oven to 400F.
- In a small bowl, whisk together all the dressing ingredients and set aside.
- Toss the bread cubes with ¼ c oil and place them on a baking sheet. Toast in the oven for 5-7 minutes, stirring occasionally until the bread is crispy.
- Once the bread is toasted, remove it from the oven and let it cool slightly.
- Toss the toasted bread and chopped vegetables together in a large bowl. Pour the dressing over the mixture and toss until everything is evenly coated.
- Serve immediately.*
Notes
*To prepare this salad ahead of time, keep the chopped vegetables, toasted bread, and dressing separate until just before the salad will be served.