Panzella

This salad got its roots in Florence, Italy.  It was originally a tasty way to use up old bread and goes very well with fresh basil and tomatoes.  It's a nice alternative to traditional salads such as potato or pasta salad for a summer party.  

Ingredients

• 3 tablespoons good olive oil
• 1 baguette cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 cucumber, peeled, seeded, and sliced 1/2-inch thick
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 
  

fresh ingredients:

For the vinaigrette:

• 1 clove minced garlic
• 1 tsp Dijon mustard
• 2 Tbsp red wine vinegar
• 2 Tbsp Balsamic vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

 Tear or cut bread into 1 inch cubes and salt; toss with olive oil and cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.  Can also be cooked in the oven at 350 degrees for 10 minutes.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Source: Our Best Bites and Food Network