Tuscan Bread Salad
Panzanella, a salad that combines vine-ripened tomatoes, cucumbers, red onions and basil with olive oil and vinegar, is one solution for transforming day-old bread.
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Cooking tools:
- Refrigerator
- Bread knife
- Chef's knife
- Cutting board
- Serving bowl
- Mixing bowl
- Spoon
- Plastic wrap
Ingredients
- 1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, drained
- 1 small cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup fresh basil leaves, torn into small pieces
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- Salt
- black pepper
- 1 teaspoon fresh chopped oregano
- 8 thick slices stale country-style white bread, torn into bite size pieces
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