Easy, Healthy Panzanella from Christine Ieronimo - WFSB 3 Connecticut

Easy, Healthy Panzanella from Christine Ieronimo



1/3 cup balsamic vinegar
1/3 cup olive oil
1 clove minced garlic
Dash each of salt and pepper
1 loaf of italian bread (stale or fresh)
2 lbs tomatoes cut into chunks
1 red onion sliced thinly
1 sliced cucumber
Fresh basil


Whisk together balsamic vinegar, olive oil, minced garlic, salt and pepper. Cut bread loaf in half and brush with olive oil. Bake in oven until lightly toasted. When cool, cut into large cubs and set aside. In a large bowl, mix together tomatoes, red onions, sliced cucumbers, and fresh basil.

Add dressing to salad ingredients, toss and let sit for a few minutes to allow the juices from the tomato be released. Just before serving,  add bread cubes and toss. The bread will begin to soak up all those delicious juices.

Serve and enjoy!