PANZANELLA SALAD | TUSCAN BREAD AND TOMATO SALAD

Chop half day-old bread into cubes.

Heat olive oil in a pan and add the bread cubes to get them crispy.

Wash cherry tomatoes and slice them in half.

Cube the Italian bread roughly.

Chop curly parsley, fresh basil, and fresh oregano.

Slice banana peppers in half and cut into half moons.

Slice fresh garlic using a grater.

Slice about half of a red onion thinly.

Slice cucumber in half, remove seeds with a spoon, and cut into half moons.

Combine all chopped vegetables in a bowl and salt them to leach out juices.

Add a handful of capers to the vegetable mix and smash them slightly.

Add at least a quarter cup of red wine vinegar to the vegetable mix.

Drizzle olive oil into the vegetable mix and let it marinate.

Add more olive oil and salt to the cooled crispy bread.

Tear fresh basil leaves and add them to the bread.

Pluck individual leaves of oregano and add them to the bread.

Add parsley to the bread mixture and mix everything together.

Equipment Needed

Dietary

Allergens