Panzanella Salad

1/3 ciabatta loaf (about 2 cups chopped), plus optional olive oil for toasting
1 cup cherry or grape tomatoes, sliced
1/4 cup red onion, sliced thinly
Salt & pepper
2 tablespoons Italian vinaigrette 
2 large basil leaves, sliced thinly

Preheat oven to 325. Chop ciabatta into 1-inch cubes—it should be about 2 cups total. Toast ciabatta in oven 10 minutes or until it starts to crisp (toss bread in olive oil first, if desired). In a large bowl, combine tomatoes and red onion. Season generously with salt; add pepper to taste. Add toasted bread, then add vinaigrette and toss. Add basil and lightly toss. Serve immediately.  

One response to “Panzanella Salad”

Blog at

%d bloggers like this: