(sorry, not a great picture, but hopefully, you get the idea)

Have you ever have an evening where you stand in front of the refrigerator for what seems like hours, trying to figure out what’s for supper? Especially when you’re nearing the end of your grocery week, and there is almost no food left? I’m sure you haven’t. Fortunately for us both, I had just such an evening a few weeks ago, and as I was searching through my recipes to see if there was anything that I could concoct within a very short  period of time, and with very few ingredients, I happened to come across this one. Tuscan Panzanella. It is an Italian salad made with toasted bread and tomatoes, and it is heavenly. It is simple and light, yet incredibly flavorful. The taste of the fresh tomatoes and basil combine with the crunch of the toasted bread and cucumbers…ahhh. It is delicious. (The kids love it too!)

Tuscan Panzanella

5-6 slices bread (I use Ezekial bread)
2 medium tomatoes, seeded and chopped
1 cucumber
1/4 cup sliced kalamata olives
1/2 red onion, thinly sliced
crumbled or cubed feta to suit your tastes (we use lots!)
1/3 cup extra-virgin olive oil
2 1/2 Tbsp red wine vinegar
1 Tbsp fresh basil, chopped
1 clove garlic, minced
1/8 tsp salt
black pepper to taste

Preheat oven to 300. Meanwhile, cut bread into 3/4-inch cubes. Spread in an even layer on baking sheet. Bake 20-25 minutes or until dry and crisp. Cool to room temperature. Chop tomatoes, cucumbers, olives, onion, and feta, and combine in a large bowl. Whisk together olive oil, vinegar, basil, garlic, salt and pepper in a small bowl. Add toasted bread cubes to the already chopped ingredients, and toss gently with dressing to combine. Serve immediately. Enjoy!

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One Response to Tuscan Panzanella (Italian Bread & Tomato Salad)

  1. Susan says:

    I’ve GOT to try this! Thanks for sharing!

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