Italian Bread Salad Recipe

Italian Bread Salad

serves 2-4

This variation on the classic panzanella is the perfect summer lunch. If you happen to have a little fresh oregano or marjoram, use that instead of the dried herbs. Leftover baguette is great in this salad, but any leftover bread will do.

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1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 teaspoons dried oregano
1/4 cup olive oil
Leftover baguette, cut into 1-inch cubes
1 pound ripe tomatoes, cut into 1-inch pieces
1 medium cucumber, halved and cut into 1/2-inch slices
1/2 medium red onion, thinly sliced
10 basil leaves, torn into large pieces

prep: 15 minutes
total: 15 minutes

small bowl
whisk
large bowl

1. Whisk together the lemon juice, red wine vinegar, oregano and a sprinkling of salt and pepper. Add the olive oil in a thin stream, whisking constantly, until the dressing is emulsified. Prep the baguette and toss the cubes with half the vinaigrette in a large bowl.

2. Prep the tomatoes, cucumber and onion. Toss them with the bread, then mix in the remaining dressing and the basil leaves. Add more salt and pepper to taste.

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