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Panzanella
Bread and Tomato Salad

PANTRY COLD STORAGE MARKET
Olive oil
Salt and pepper
Red wine vinegar
Vegetable broth
Red onion, thinly sliced Day-old bread, chunked
Cucumber, peeled and thinly sliced
Scallions (white part), thinly sliced
Fresh tomatoes, chunked
PANTRY
Olive oil
Salt and pepper
Red wine vinegar
Vegetable broth
COLD STORAGE
Red onion, thinly sliced
MARKET
Day-old bread, chunked
Cucumber, peeled and thinly sliced
Scallions (white part), thinly sliced
Fresh tomatoes, chunked

Moisten the bread with cool broth and squeeze out excess liquid. Place the bread in a bowl and sprinkle with vinegar. Mix well so the bread has a chance to absorb the flavor. Put cucumbers, scallions, onion, and tomatoes in the bowl with the bread. Add olive oil, salt, and pepper to taste, if needed. Add more vinegar and oil to taste, also if needed. Refrigerate before serving.

This salad can also be kept in the refrigerator without dressing and served the next day.