Easy Panzanella | TOMATO & BREAD SALAD | Kitchen on the Cliff with Giovanna Bellia LaMarca

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber, while day-old bread is often less expensive.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes offer unique flavors, while canned tomatoes are budget-friendly.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion provides a milder taste, while white onion is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Cut the ciabatta bread into slices, not too thick but not too thin.

Toast the bread over an open flame to get a little char flavor, moving it up if it catches fire.

Rinse the tomatoes and cut them in half, then chop them into small pieces directly into a bowl.

Cut the Vidalia onion in half and slice it thinly, using a finger to guide the knife for even slices.

Cut the cucumber in half and then into bite-sized pieces, adding half to start and more if needed.

Add abundant salt to the mixture, followed by 1/4 to 1/2 cup of olive oil, mixing well to combine.

Assemble the dish by placing two pieces of toasted bread in each dish and covering with the salad mixture, ensuring to include the juices at the bottom as dressing.

Garnish with a tip of fresh basil and let sit until lunchtime for flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary