Stale Bread Panzanella

A clever use for yesterdayʼs bread, this salad was originally made as a good way to stretch a penny. But it's worth it to buy fresh bread just to let it go stale for this dish.

Serves: 4Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 cups cubed stale sourdough bread (about 2” cubes)
  • 1 cup diced tomatoes
  • 1 small red onion, peeled and finely minced
  • ½ cup extra-virgin olive oil
  • 4 Tbsp. red wine vinegar
  • ½ cup shredded basil leaves
  • 2 Tbsp. capers, rinsed
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Mix together all the ingredients and let stand at room temperature for 20 minutes.

Recipe Information

Serves: 4

Ingredients

  • 3 cups cubed stale sourdough bread (about 2” cubes)
  • 1 cup diced tomatoes
  • 1 small red onion, peeled and finely minced
  • ½ cup extra-virgin olive oil
  • 4 Tbsp. red wine vinegar
  • ½ cup shredded basil leaves
  • 2 Tbsp. capers, rinsed
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Mix together all the ingredients and let stand at room temperature for 20 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat30g
Saturated Fat4g
Cholesterol0mg
Sodium560mg
Total Carbohydrate20g
Dietary Fiber2g
Sugars4g
Protein1g