Panzanella (Bread Salad)

Several years ago, my friend Joey introduced me to panzanella and I am forever grateful. Thank you, Joey!! It was such a fresh and bright side salad, easy, and addicting! A few years ago, the original link to the recipe I had been referred to no longer existed. And alas, I had never printed it, so I was left to make up my own recipe. Enjoy!

Panzanella (Bread Salad)

Ingredients:

• One loaf of day-old (slightly stale) hearty/crusty bread, sliced into 1 in. cubes
• 4-5 roma tomatoes, sliced into wedges or chopped
• 1 large cucumber, peeled, seeded, and chopped into small cubes
• 1/2 c. red onion, chopped
• 1 bell pepper (red, yellow, or orange), chopped
• 3 cloves garlic, minced
• 1/4 c. red wine vinegar
• 1/2 c. vegetable oil
• salt 
• pepper
• 1/4 c. fresh basil leaves, torn into small pieces

Directions:

1. In a large bowl, combine cubed bread, tomatoes, cucumber, onion, and bell pepper. Mix gently. 
   
2. In a smaller bowl, mix garlic, vinegar, and oil until well combined. Pour dressing over the salad ingredients. Gently mix until combined. 
3. Allow to sit for 20-30 minutes to marinate. 
4. Add salt and pepper to taste. Sprinkle basil over the top, toss to combine and serve. 

*This salad is most presentable served immediately. Store leftovers in the fridge. It won't look as pretty the next day, but will still taste delicious. :)