Panzanella (Tuscan Tomato & Bread Salad)
  • 4 to 5 large vine-ripened tomatoescut into large cubes or wedges
  • 1/2pound stale country-style Italian breadcrusts removed and cubed (about 8 cups)
  • 1-1/4cups thinly sliced red onions
  • 2 TBS minced garlic
  • 1/4cup Oregano White Balsamic vinegar
  • 1/4cups 100% pure Extra-Virgin Olive Oil.
  • 1 bunch fresh basilstems removed, washed and spun dry, torn into pieces
  • Sea salt and freshly ground pepper to taste
  1. In a large bowl, combines tomatoes, bread, and onions.
  2. In a small bowl, whisk together the garlic, vinegar and olive oil.
  3. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
  4. Add the basil and salt and pepper to taste, and toss to combine.
  5. Serves 4 – 6.