Don’t know what to do with all of those delicious summer tomatoes? You probably have some day old bread around too. Try this delicious Panzanella Salad. It is the perfect dish for any summer meal!
Serves 8 | Hands-On Time: 25 m | Total Time: 25 m
5 cups 1-inch bread cubes
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup minced parsley
1/2 teaspoon salt
6 large ripe tomatoes cut into wedges
1 large red onion, cut into 1/2-inch dice
1/2 cup oil-cured olives, pitted and coarsely chopped
1/2 cup fresh basil leaves
1/2 cup shaved Parmesan
Brush or toss bread cubes with some olive oil and garlic. Dry the bread in a 350° F oven on a cookie sheet for 15 minutes or until lightly browned, stirring occasionally
In a large bowl, whisk together the olive oil, vinegar, lemon juice, parsley, and salt. Fold in the bread, tomatoes, onion, olives, and basil. Toss with the Parmesan.