Panzanella

Panzanella or panmolle is a type of Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper. The bread used should be day- to week-old saltless Tuscan bread made in a wood oven.

Sometimes thought of as a "leftover salad," additional panzanella ingredients often vary widely, and could include lettuce, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic.

4 cups hearty and crusty French or Italian bread, cut into 1" cubes
3–4 Tbsp red wine vinegar
1/4 cup fresh lemon juice
1/2–3/4 cup extra virgin olive oil
1 cucumber, peeled, seeded, and cut into 1/2" dice
3 large ripe tomatoes, cut into 1/2" dice (or 10–12 cherry tomatoes, halved)
2 cloves garlic, finely chopped
1 red onion, finely chopped
1/2 cup Kalamata olives, pitted
1/4 cup chopped mint leaves
1/4 cup chopped parsley leaves
1/3 cup chopped basil leaves
1/2 cup shaved Parmesan cheese
Salt and pepper to taste

Preheat your oven to 400°F. Spread the cubed bread on a baking sheet and toast the bread until lightly browned, rotating and shaking the sheet once to ensure even toasting.

While the bread is toasting, mix the vinegar, lemon juice, and olive oil in a small bowl and season with salt and pepper to taste. In a large bowl, combine the toasted bread cubes and the remaining ingredients. Pour all but 2–3 tablespoons of the dressing into the bowl and mix well. Taste the salad and adjust seasoning or add dressing if needed. Serve immediately on individual plates.

Yields about 6 servings