Classic Panzanella Salad

Name: Classic Panzanella Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: International
Ingredients: 150 grams Crusty bread; 400 grams Ripe tomatoes; 1/4 cup Fresh basil leaves; 2 tablespoons Extra virgin olive oil; 1 tablespoon Red wine vinegar; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper

"A refreshing Italian bread and tomato salad, perfect for a light meal. This Panzanella combines crusty bread, ripe tomatoes, and fresh basil, dressed simply with olive oil and red wine vinegar."

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Crusty bread
5.3 oz
Ripe tomatoes
14.1 oz
Fresh basil leaves
1 cup
Extra virgin olive oil
2 tablespoons
Red wine vinegar
1 tablespoon
Salt
1 teaspoon
Black pepper
1 teaspoon

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Tear or cut the crusty bread into 1-inch cubes. If the bread is not stale, you can lightly toast the cubes in a dry pan or oven at 350°F (175°C) for 5-7 minutes until slightly golden and crisp.

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1
Tear or cut the crusty bread into 1-inch cubes. If the bread is not stale, you can lightly toast the cubes in a dry pan or oven at 350°F (175°C) for 5-7 minutes until slightly golden and crisp.
2
Chop the ripe tomatoes into bite-sized pieces and place them in a large mixing bowl.
3
Roughly chop or tear the fresh basil leaves and add them to the bowl with the tomatoes.
4
Add the bread cubes to the bowl with the tomatoes and basil.
5
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper to create the dressing.
6
Pour the dressing over the bread and tomato mixture. Toss gently to ensure all ingredients are well coated.
7
Let the salad sit for at least 15-30 minutes at room temperature before serving. This allows the bread to soak up the juices and dressing, softening slightly while retaining some texture. Serve immediately after resting.