Have stale bread on hand? I can’t stand to toss leftover bread in the trash, especially if I baked it myself. Instead I make it into tangy and savory panzanella salad. This recipe is ready in 15 minutes and will satiate your cravings in both taste and texture. I’m not exaggerating when I say it smells like summer. The bright and fresh flavors of grape tomato, cucumber, and basil get soaked up into each toasted cube of stale bread!
Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: Gluten-free buns can be used instead of wheat bread to satisfy gluten intolerance
1 1/2 cups cubed bread (your favorite allergy safe bread, store bought or homemade)
1 1/2 cups halved grape or cherry tomatoes
3/4 cup sliced mini cucumber
1/4 cup chopped basil
1 tbsp. sliced onion
1/8 cup olive oil
1 tbsp. cider vinegar
salt to taste
Spread the cubes of bread out on a baking sheet lined with parchment paper. Broil for 5 minutes, or until toasted and golden brown. Toss the cubes, tomato, cucumber, basil, and onion in a large mixing bowl. Pour the olive oil and vinegar over everything and toss well again. Salt to taste.
Serves 2 as a meal portion, or 4 as a side salad