This hearty, refreshing salad originated in Florence and is the perfect light meal for hot summer months. Don’t throw away stale bread! Hard or day-old bread is best for this salad.
Panzanella
This hearty, refreshing salad originated in Florence and is the perfect light meal for hot summer months.
Ingredients
Panzanella
- 1/2 12-inch baguette (French bread)
- olive oil for brushing
- 1/4 Cup fresh basil leaves torn into pieces
- 1 to 2 cups tomatoes cubed
- 1 red onion sliced thinly
- 1/4 Cup bacon cooked and chopped
- 3 to 4 tablespoons Italian dressing
- Salt to taste
- parsley sprigs Chopped, for garnish
Instructions
- Slice baguette diagonally into about 10 pieces. Brush with olive oil on both sides and grill until toasted. Let cool then cut into cubes. Set aside.
- In a bowl, toss bread with basil, tomatoes, onions, and bacon.
- Drizzle with Italian dressing. Season to taste. Garnish with chopped parsley, if desired.
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