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+ servings

Easy Peasy Panzanella

I wanted to whip together something that I could eat in like 15 minutes. So, I came up with this version of this “bread salad,” if you will, with whatever I had on hand.


  • 4 cups day old bread cut into 1 inch chunks
  • 1/2 red onion chopped
  • 5-6 Roma tomatoes chopped
  • 3 Tablespoon extra virgin olive oil
  • 1/2 Tablespoon balsamic vinegar
  • salt
  • pepper
  • 6-7 basil leaves


  • Preheat oven to 475° F. In a large bowl, toss cubed bread with 1 tbsp of extra virgin olive oil, 1 pinch of salt, and a little black pepper.
  • Place bread cubes on baking sheet in one layer, spread out (you may need to use two baking sheets). Place in the oven and toast until they start to brown (~7-8 mins).
  • When bread is toasted, add to a large bowl, together tomatoes. Add 2 tbsp extra virgin olive oil, ½ tbsp balsamic vinegar, and another pinch of salt and black pepper. Tear basil into bowl as well, and then mix until all ingredients are well combined.
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