About the Recipe
This dish is not only delicious but also a great way to minimize food waste by using up leftover bread. Feel free to customize it with additional ingredients like bell peppers, capers, or even grilled chicken for added protein. Buon appetito!
Ingredients
6 cups of leftover bread, torn into bite-sized pieces
8 ripe tomatoes, chopped into chunks
2 cucumbers, sliced
2 red onion, thinly sliced
1 cup of black olives, pitted
1/2 cup of fresh basil leaves, torn
1/2 cup of fresh parsley, chopped
6 tablespoons of red wine vinegar
1/2 cup of extra virgin olive oil
Salt and pepper to taste
Gorgonzola (add based on your liking)
Preparation
Place the torn bread pieces in a large mixing bowl.
Add the chopped tomatoes, sliced cucumber, thinly sliced red onion, black olives, torn basil leaves, and chopped parsley to the bowl.
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, salt, and pepper to make the dressing.
Pour the dressing over the bread and vegetable mixture. Toss everything together until the bread is well coated with the dressing.
Let the salad sit for about 30 minutes to allow the flavors to meld together and for the bread to soak up some of the dressing.
Before serving, give the salad another toss and adjust seasoning if necessary.
Add gorgonzola cheese.
Serve the Panzanella salad at room temperature, and enjoy!