Italian Bread Salad
A rustic Italian panzanella salad featuring toasted country bread cubes tossed with fresh vegetables, Kalamata olives, herbs, and a red wine vinaigrette. Perfect as a summer side dish or light meal.
6 servings
1 hr 5 min
Ingredients
- •6 cups cubed (3/4-inch) country bread (about 1/2 pound)
- •½ whole seedless cucumber
- •1 rib celery rib, thinly sliced (1 cup)
- •½ cup chopped scallion
- •½ cup chopped pitted Kalamata olives
- •1 tablespoon drained capers, chopped
- •¾ cup packed flat-leaf parsley leaves
- •¾ cup packed basil leaves, torn
- •⅓ cup fine-quality extra-virgin olive oil
- •¼ cup red-wine vinegar
Cooking Instructions
- 1.
Preheat oven to 300°F with rack in middle.
5 min
- 2.
Spread out bread in a 4-sided sheet pan and toast in oven, stirring occasionally, until pale golden, 20 to 25 minutes. Cool completely.
25 min
- 3.
While bread cools, halve cucumber lengthwise, then core and thinly slice.
5 min
- 4.
Toss together bread, cucumber, remaining ingredients, 1/4 tsp salt, and 1/2 tsp pepper and let stand, tossing occasionally, 30 minutes. Season with additional oil, vinegar, salt, and pepper.
30 min
