Tomato Panzanella Salad - Urban Meadow

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Directions

#1 Place bread cubes in a large bowl. Add tomatoes, cucumber, red onion, and basil to the bowl with the bread #2 In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper to make the vinaigrette #3 Pour vinaigrette over the salad and toss gently until everything is evenly coated. Let sit for 10–15 minutes so the bread absorbs the flavors #4 Serve at room temperature and enjoy!

A rustic day-old bread salad bursting with juicy tomatoes, onion, capers, and fresh basil, tossed in a simple homemade vinaigrette. A perfect summer dish to use up day-old bread and garden-fresh produce!

Ready In: 20 minutes

Cook Time:

Preparation Time: 20 minutes

Serves:4 people

Ingredients

1/4 cup Urban Meadow extra virgin olive oil

4 cups day-old crusty bread, cut into 1-inch cubes

1/4 cup fresh basil leaves, torn

2 tbsp red wine vinegar

4 ripe tomatoes, cut into wedges or chunks

1/2 of a sweet onion, thinly sliced

Urban Meadow salt and pepper, to taste

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Nutrition Facts

Recipe serves: 4 people

Serving size: 1