Tuscan Panzanella Salad with Fresh Bread and Vegetables

This Tuscan Panzanella Salad is a refreshing and flavorful dish that is perfect for a summer meal. The salad is made with fresh bread, tomatoes, cucumbers, onions, and basil, and is dressed with a simple olive oil and vinegar dressing. The salad is light and healthy, and is a great way to use up leftover bread.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 loaf (1 pound) day-old Tuscan bread, cut into 1-inch cubes
• 1 pound ripe tomatoes, chopped
• 1 pound cucumbers, chopped
• 1 red onion, chopped
• 1 cup fresh basil leaves, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread bread cubes on a baking sheet and toast in preheated oven until golden brown, about 10 minutes.
3. Transfer bread cubes to a large bowl and let cool slightly.
4. Add tomatoes, cucumbers, onions, and basil to the bowl.
5. Whisk together olive oil, vinegar, salt, and pepper in a small bowl.
6. Pour dressing over salad and toss to coat.
7. Serve immediately or refrigerate for later.