Like many Italian dishes, panzanella (pahn-zah-NEHL-lah) was probably first made out of necessity—combining stale bread with readily available fresh garden vegetables. This classic bread salad, full of juicy tomatoes, is like summer on a plate. For added color, we chose to use a combination of yellow and red heirloom tomatoes. If you prefer a drier panzanella, toast the bread before tossing it with the tomato mixture.
1 tablespoon vegetable oil
3 tablespoons white balsamic vinegar
1/8 teaspoon salt
1/4 teaspoon black pepper
6 1/2 cups chopped tomato (3 very large)
1 1/2 cups cubed English cucumber
1/2 cup pitted kalamata olives
1/2 cup fresh basil leaves, torn
6 ounces whole wheat country-style bread, torn into bite-size pieces (4 cups)
1 (4-ounce) package crumbled feta cheese
How to Make It
Combine first 4 ingredients in a large bowl, stirring with a whisk. Stir in tomato and next 3 ingredients. Add bread and cheese; toss gently. Serve immediately.
Serve with: Prosciutto-Wrapped Melon Slices
Cooking Light Fresh Food Fast Weeknight Meals
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