Panzanella – Italian Bread Salad

Name: Panzanella – Italian Bread Salad
Ingredients: ½ loaf Italian or rustic bread (somewhat stale is OK, cubed into bite size pieces. Toast in oven at 350-400 until crisp.); 1 cup chopped tomatoes (can also use halved cherry tomatoes.); 1/2 cup cucumber chopped into bite size pieces; 1/2 cup chopped red onion; ½ cup chopped fresh basil and/or parsley; 1 cup diced feta or baby mozzarella cheese; ½ cup drained and pitted (chopped Kalamata olives); 1 can drained and rinsed white beans (garbanzo, great northern, your choice.); Salt (pepper and additional fresh herbs like marjoram, dill, oregano, diced garlic, fennel and thyme to taste.); You can also add whatever fresh veggies you have on hand. Green beans; 1/4 cup olive oil; ¼ cup balsamic vinegar; Dash of mustard (optional)

chrysalisherbs.com

Delicious, light but satisfying, and a great way to use your old bread and fresh veggies. This won’t store, so just make what you know you’ll eat.

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Ingredients

½ loaf Italian or rustic bread (somewhat stale is OK, cubed into bite size pieces. Toast in oven at 350-400 until crisp.)
1 cup chopped tomatoes (can also use halved cherry tomatoes.)
1/2 cup cucumber chopped into bite size pieces
1/2 cup chopped red onion
½ cup chopped fresh basil and/or parsley
1 cup diced feta or baby mozzarella cheese
½ cup drained and pitted (chopped Kalamata olives)
1 can drained and rinsed white beans (garbanzo, great northern, your choice.)
Salt (pepper and additional fresh herbs like marjoram, dill, oregano, diced garlic, fennel and thyme to taste.)
You can also add whatever fresh veggies you have on hand. Green beans
1/4 cup olive oil
¼ cup balsamic vinegar
Dash of mustard (optional)