Panzanella (Italian Tomato & Bread Salad)

recipetineats.com

pamelajean

I'm a cook, not a chef.

4 to 5 cups (loosely packed) stale bread , torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used)

1 tbsp extra virgin olive oil

4 medium tomatoes (Note 1)

1 tsp cooking/kosher salt (or ¾ tsp table salt)

2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional) (Note 3)

1 cup basil leaves , loosely packed

subheading: DRESSING:

2 tbsp red or white wine vinegar (Note 4 for other options)

1 tsp Dijon mustard

8 tbsp extra virgin olive oil , the best you can afford

1 ½ tsp garlic , finely minced (~1 large or 2 small)

¼ tsp salt

Directions at recipetineats.com

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