PANZANELLA (TUSCAN BREAD AND TOMATO SALAD)
6 to 8 servings
Preheat the oven to 350°F. Place on a baking sheet:
- 5 cups 1-inch bread cubes (from a 1-pound loaf of rustic bread)
Toss the bread cubes with:
- 3 tablespoons olive oil
Spread the cubes out evenly and bake, shaking the pan once or twice, until browned, 10 to 15 minutes. Meanwhile, whisk together in a small bowl:
- ⅓ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 3 tablespoons lemon juice
- 3 tablespoons minced parsley
- 1 garlic clove, minced
- ½ teaspoon salt
- Black pepper to taste
Toss the croutons in a salad bowl with:
- 2 cucumbers, peeled, halved lengthwise, seeded, and cut into ½-inch cubes
- 2 large tomatoes, cut into ½-inch cubes
- ½ medium red onion or 5 green onions, thinly sliced
- ⅓ cup pitted and halved black olives
- ⅓ cup coarsely chopped basil, parsley, or a combination
Add the dressing and toss well. Sprinkle with, if desired:
- (½ cup Parmesan shavings [about 2 ounces])
Serve at once.