Panzanella is an Italian bread and tomato salad that's perfect for summer meals.






olive oil & red wine vinegar

Dijon mustard

pepper & salt

QUICK TIP: Store basil in a glass of water on your kitchen counter with a plastic bag over it. Basil hates cold refrigerators.

Place the tomatoes in a colander over a bowl with a little salt to collect the juices. We will use the juice in the dressing.

Step 1

Toss the bread cubes with a little olive oil.

Step 2

Bake the bread cubes until dry and crisp, but not browned.

Step 3

Prepare the vinaigrette with the reserved tomato juice, garlic, olive oil, red wine vinegar, and Dijon mustard.

Step 4

Add the tomatoes, bread, dressing, and basil to a large bowl.

Step 5

Toss until everything is coated with the vinaigrette. Allow to rest for 30 minutes at room temperature.

Step 6

Enjoy as a light meal or as a side dish with all your summer favorites.