Panzanella

Name: Panzanella (Italian Bread Salad)
Yield: Makes about 1¼ cups, enough for 5 or 6 salads
Cuisine: Italy
Ingredients: 1 teaspoon Dijon mustard; 1 tablespoon balsamic vinegar; Salt and freshly ground pepper to taste; 2 tablespoons slivered fresh basil; ½ cup fruity olive oil; ⅔ cup mild olive oil; 3 tablespoons red wine vinegar; 6 tablespoons Basic Vinaigrette without mustard (recipe follows); ½ cup diced (½ inch) tomato; ½ cup diced (½ inch) cucumbers (peeled and seeded if necessary); 2 tablespoons finely diced red onion; 1 cup 1-inch bread cubes (see Note)

Italian Bread Salad

Preparation info

Makes about 1¼ cups , enough for
5 or 6
salads

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The Italian fattoush! Or how to make a satisfying meal out of almost nothing.

Ingredients

For Each Serving

1 cup 1-inch bread cubes (see Note)
6 tablespoons

Europe
Italy
Mediterranean
Vegan
Raw

Method

Toss the bread cubes with 2 tablespoons vinaigrette and let stand about 30 minutes. Add the remaining ingredients including the remaining vinaigrette and quickly toss together. Garnish with a little more slivered basil if you want.

To make Basic Vinaigrette, whisk all ingredients together or