Panzanella Tuscan Bread Salad
Panzanella Tuscan Bread Salad
Brie Thompson
6
15 minutes
0 minutes
Panzanella is the Tuscan bread salad that turns day old bread into something magical, and it is one of my favorite ways to eat fresh tomatoes. Caramelized Garlic Infused Olive Oil and Dark Balsamic Vinegar of Modena soak into the bread while crisp veggies and fresh basil keep every bite bright. Serve this Panzanella as an appetizer, a side, or a hearty main.
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Ingredients
- 1 Baguette (day old is okay)
- 4 Tomatoes
- 1 Yellow Pepper
- ½ English Cucumber, seeds removed
- ½ Red Onion, thinly sliced
- 6 Basil Leaves, chiffonade cut
- ¼ cup Dark Balsamic Vinegar of Modena
- ¼ cup Caramelized Garlic Infused Olive Oil
- 1 to 2 tsp Roasted Garlic Infused Sea Salt
- ½ tsp Black Pepper, Fresh Ground
Directions
Cut the baguette, tomatoes, yellow pepper, and cucumber into 1 inch bite size pieces and place in a large bowl. Add the red onion.
Stack the basil leaves, roll them up like a tortilla, and slice along the roll to make thin strands. Add the basil to the bowl.
Drizzle with Dark Balsamic Vinegar of Modena and toss to coat evenly. Drizzle with Caramelized Garlic Infused Olive Oil and toss again. Season with Roasted Garlic Infused Sea Salt and black pepper to taste.
Let sit for at least 30 minutes, until the bread soaks up the oil and vinegar. Serve immediately.