Italian Panzanella Salad - Tuscan Bread Salad
How To Make Panzanella Salad - Bread Salad Recipe

This wonderful seasonal salad, when the tomatoes are over flowing in your garden, is one of those recipes that you'll crave and look forward to each year. Please don't even attempt this salad with poor-quality tomatoes.

More of Linda's delicious Salad and Salad Dressing Recipes.

Italian Panzanella Salad - Tuscan Bread Salad

Recipe Type: Salad and Salad Dressing, Bread, Anchovy, Tomatoes, Balsamic Vinegar
Cuisine: Italian
Yields: 12 cups
Prep time: 20 min

Ingredients:

4 cups stale (1 to 3 day-old bread) Italian-style bread, cut into 1/2" cubes*
1 tablespoon capers, drained
2 cloves garlic, minced
2 to 3 anchovy fillets, diced**
1/2 cup extra-virgin olive oil
1/3 cup good-quality aged Balsamic Vinegar or red wine vinegar***
2 cups fresh vine-ripened tomatoes, peeled, seeded and diced****
1 cup cucumber, peeled, seeded and diced
1 cup red onion, peeled, halved and thinly sliced
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/4 cup Kalamata or Nicoise olives, pitted
1/4 to 1/2 cup fresh basil leaves, torn into pieces
Coarse salt and freshly-ground black pepper to taste
1/4 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano)

* Use sturdy, coarse, rustic-style white bread cut into 1/2-" thick slices.

** Anchovy Paste may be substituted for the anchovy fillets. 1/2 teaspoon anchovy paste is equal to 2 anchovy fillets. You can also adjust the amount of anchovies used according to your taste. To purchase Anchovies and Anchovy Paste, check out What's Cooking America's Kitchen Store.

*** Balsamic vinegar and red wine vinegar may be combined.