Crispy Panzanella Salad - Tuscan Bread & Tomato Salad Recipe

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber while day-old bread is often cheaper.

mozzarella cheese

🥗Healthier: feta cheese

💰Cheaper: cottage cheese

Feta adds a tangy flavor, while cottage cheese is less expensive.

Cut stale bread into half-inch cubes and place in a large skillet.

Add a lot of olive oil to the skillet with the bread cubes.

Toast the bread cubes over medium heat until they start to turn golden brown, stirring frequently.

Grate Parmesan cheese over the toasted bread cubes while they are still in the skillet.

Continue to toast the bread cubes until they are crispy on the outside and slightly chewy on the inside, then remove from heat and let cool completely.

Cut Toy Box tomatoes in half and place them in a bowl.

Season the tomatoes with salt, black pepper, and a pinch of sugar.

Add red wine vinegar and drizzle in extra virgin olive oil to the tomatoes, then mix well.

Add finely minced garlic to the tomato mixture and stir.

Cover the tomato mixture and let it sit for about 20 minutes to draw out juices.

Chiffonade fresh basil leaves and set aside.

After 20 minutes, add the basil to the tomato mixture along with an additional splash of olive oil and vinegar, then mix.

Add fried bread cubes to the tomato mixture and toss everything together for 2-3 minutes until the bread is saturated.

Let the salad sit for 3-4 minutes to absorb the dressing, checking for additional seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens