Breath new life into day-old bread with Panzanella. An Italian bread salad that's a perfect side to any summer dish!
Ingredients
10 ounces leftover bread
¼ cup extra virgin olive oil
½ red onion, diced
1 small English cucumber, seeded and diced
1 pound tomatoes, diced
3 tablespoons capers
10 large basil leaves, chiffonade
VINAIGRETTE:
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon balsamic vinegar
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Instructions
Heat a grill or grill pan over medium-high heat. (If you’re using an uncut loaf of bread, slice it into ½-inch slices to create more surface area for grilling). Brush the bread on both sides with olive oil. Grill the bread until nicely browned, about 2-3 minutes per side. Remove from heat and allow to cool. Once cool enough to handle, cut it into ½-inch cubes.
In a large bowl, add the red onion, cucumber, tomatoes, capers, basil, and cubed bread. Toss to combine.
In a small bowl, whisk together all of the ingredients for the vinaigrette and pour over the bread and veggies. Toss well to incorporate. Season with salt and pepper to taste. Serve and enjoy!