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
- 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.