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thehamptonsvegan

BREAD SALAD (PANZANELLA)

A LIGHT AND BRIGHT SUMMERTIME SALAD
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Prep Time 2 hours 20 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, appetizers, lunch, Salad, Side Dish, summer barbecues
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 4-5 cups Bread cubes: If the bread is not hard or day-old, then crisp lightly in a toaster oven (or oven) on a sheet pan. Spread out so they are not crowded.
  • 2-4 medium to large tomatoes or a carton of cherry tomatoes, chopped to bite-size
  • 1/2 medium cucumber, diced
  • 1/4 - 1/2 large red onion, sliced thin
  • 1/2 cup herbs- parsley, basil, and/or oregano, minced small
  • 1/4 cup olive oil
  • 3 Tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method
 

  1. Whisk oil, vinegar, salt, and pepper together in a small bowl.
  2. Combine the remaining ingredients in a large bowl.
  3. Pour the whisked dressing over the bread, veggies, and herbs in the large bowl. Toss to coat.
  4. Cover and refrigerate to let the flavors blend.
  5. Serve cold or at room temperature.

Notes

  • See post for substitutions and optional add-in ingredients.