A great way to use leftover bread, this Panzanella Salad is full of vegetables and delicious flavor! Make it a main course for a meatless night, or keep the bread separate to serve it throughout the week.
1largecucumberseeded and chopped (peeled, if waxed)
6fresh basil leavesshredded
For the vinaigrette:
1teaspoonfinely minced garlic
3tablespoonsred wine vinegar
¼cupextra virgin olive oil
Make the vinaigrette
In a small bowl, whisk together the garlic, mustard, vinegar, and olive oil. Add the juices reserved from chopping the tomatoes. Taste, and add salt if desired. Set aside.
Make the salad
In a large serving bowl, combine the bread and onions with half of the vinaigrette. Toss well to thoroughly coat the bread. Let sit 5 minutes so the bread softens.
Add remaining salad ingredients and the rest of the vinaigrette. Serve immediately.
To make ahead: Double the vinaigrette and combine half with the vegetables. Refrigerate. Before serving, toss the bread with the remaining vinaigrette in a separate bowl and let sit 5 minutes. Combine with the vegetables and serve.To use fresh bread: Spread cubed bread evenly over one or two baking sheets and bake in a 275°F / 140°C / gas mark 1 oven for 10 minutes, stirring halfway through. Remove from oven and let cool. Proceed with the recipe.