Panzanella

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 cups day-old crusty bread, torn into chunks
• 1.5 lbs ripe tomatoes, chopped
• 1 English cucumber, diced
• 0.5 red onion, thinly sliced
• 0.25 cup fresh basil leaves, torn
• 3 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Directions

1. Spread the bread chunks on a baking sheet and toast in a 375°F oven for about 10 minutes until lightly crisp, then let cool.
2. Put the chopped tomatoes in a large bowl, sprinkle with the salt, and let them sit for 10 minutes to release their juices.
3. Add the cucumber, red onion, and toasted bread to the bowl with the tomatoes and toss everything together.
4. Drizzle the olive oil and red wine vinegar over the mixture, add the black pepper, and toss well to coat.
5. Let the salad sit at room temperature for 20 minutes so the bread soaks up the dressing and tomato juices.
6. Scatter the torn basil on top, give it one final toss, and serve immediately.

More recipes to try

Snickerdoodles Smoky Beef & Corn Stuffed Poblanos Chia Pudding Brown Butter Butternut Squash and Sage Pasta Tuna Melt Vegetable Lasagna