Panzanella Bread Salad

Salad, salad, salad, all summer long I hear…let’s pair that with a salad.  When it comes to salad I am always looking for something easy, something with a twist and something to delight the taste buds. My family got real tired of me chopping up lettuce, putting it in a bowl and calling it a salad, so it was time for me to try something new.  This delicious dish combines some of our favorite ingredients and no, lettuce is not one of them!  Fresh vegetables, crusty bread and oil make this recipe our new ‘go to’ salad.  I’m a busy wife, and mom on the run, so I’ll attest that putting together a side dish doesn’t get any easier than this!

Panzanella Bread Salad

By Lisa Ek

• 2 large tomatoes, cut into chunks
• ¾ cup chopped cucumber
• ¼ cup sliced red onion
• 6 cups (about ½ lb.) day-old crusty peasant-style bread, cut into 1-inch cubes
• ½ cup Balsamic & Basil Dipping Oil
• Salt and pepper to taste
• Shredded Parmesan cheese

Combine first 5 ingredients in a large serving bowl; toss to blend. Season with salt and pepper to taste; garnish with Parmesan cheese. Serve immediately. Makes 6-8 servings.

Tips:

• Brush sliced bread with Italian Garlic Bread Seasoning butter; grill lightly on both sides. Cut bread into cubes; use in place of crusty bread.
• Garnish with chopped fresh basil.
• An excellent side dish for grilled steak or chicken.
• For added color, use a combination of yellow and red tomatoes.
• Add ¼ cup chopped green or red bell pepper.

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