Panzanella (Italian Bread Salad)

Use of day old bread and fresh produce makes this rustic salad a great use of left overs.


  • 3 lb.                     ripe tomatoes, diced
  • 1  loaf (12oz.)  day old rustic crusty bread, such as ciabatta or French baguette
  • 2  -3                   fresh garlic cloves, minced
  • 2/3 cup             extra virgin olive oil
  • ¼ cup                Red wine vinegar
  • ½ cup               fresh basil, thinly sliced
  • ¼ cup               fresh flat leaf parsley, chopped
  • 1 tsp.               salt & Pepper to taste


Cube bread into 1 inch pieces ;  In bowl, whisk oil, vinegar, garlic, salt and pepper;  Add bread cubes, tomato, basil and parsley;  Toss to coat.
Cover and refrigerate for 30 min.  Serve cold or at room temperature.