Panzanella Bread Salad

Posted by Lori:

Monday night we had an FFA Chapter event, where officers were asked to bring salads.  Since two of our children are officers, I decided to do three different salads.  I searched through a Gooseberry Patch Quick & Easy Family Favorites' cookbook, looking for some new recipes.  This recipe, for Panzanella Bread Salad caught my eye because of the odd ingredient - bread.  I like cornbread salad (you can find it on this blog.  Search Cornbread Salad.)  I don't ever remember seeing a recipe with bread in it, have you?

Well, I made it, and I ate it.  It was okay, but not great (in my opinion).  Since many of the attendees were teenagers, not a lot of people tried the salad.  But, I'm posting it, just in case someone else might like to try it.  It's definitely different, but I had fun making it!

Panzanella Bread Salad

4 cups Italian bread, torn into bite-size pieces

5 tomatoes, diced

1/2 red onion, sliced

1/2 cucumber, peeled, quartered and sliced

1/2 cup fresh basil, chopped

3 cloves garlic, minced

3 Tablespoons red wine vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Combine first 6 ingredients; toss well. Sprinkle with vinegar, oil, salt and pepper.  Let stand at room temperature 1 1/2 to 2 hours before serving so the bread can absorb the dressing.  Serves 4 to 6.

Submitted to cook book by:  Annmarie Heavey from Bridgewater, MA

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