Panzanella: A Clever Way To Use Day-Old Bread And Juicy Tomatoes

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 loaf of Italian bread (about 6 cups) cut into 1-inch cubes*", "3 large, ripe tomatoes (about 3 cups) cut into 1-inch cubes", "1/2 red onion sliced very thinly", "15 fresh basil leaves, roughly chopped", "1 cucumber peeled, halved, seeded, and cut into 1/2-inch pieces", "1/2 cup olive oil", "1/2 teaspoon Dijon mustard", "3 tablespoons of balsamic vinegar (feel free to use red wine or champagne vinegar if you prefer)", "1 clove ""elephant"" garlic, minced", "1/4 teaspoon of sugar", "Salt and pepper", "1 tablespoon freshly grated lemon zest"].

Yes, Panzanella: A Clever Way To Use Day-Old Bread And Juicy Tomatoes falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.