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Tuscan Bread Salad

This take on Tuscan Bread Salad, or Panzanella, adds sweet peppers and red onions to the traditional dish of toasted bread and tomatoes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 10 people
Course: Side Dish
Cuisine: Italian

Ingredients

For the Dressing
  • ¼ c white balsamic vinegar or regular Balsamic Vinegar
  • 2 Tbsp olive oil
  • ½ c fresh basil, coarsely chopped
  • 1 tsp salt
  • 2 garlic cloves, crushed, or 1/2 tsp garlic powder
  • ½ tsp ground black pepper
For the Salad
  • 1 lb stale French or Italian bread, cut into 1/2-1" cubes
  • ¼ c olive oil
  • 4 tomatoes, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 red onion minced

Instructions

    Cup of Yum
  1. Preheat oven to 400F.
  2. In a small bowl, whisk together all the dressing ingredients and set aside.
  3. Toss the bread cubes with 1/4 c oil and place them on a baking sheet. Toast in the oven for 5-7 minutes, stirring occasionally until the bread is crispy.
  4. Once the bread is toasted, remove it from the oven and let it cool slightly.
  5. Toss the toasted bread and chopped vegetables together in a large bowl. Pour the dressing over the mixture and toss until everything is evenly coated.
  6. Serve immediately.*

Notes

  • *To prepare this salad ahead of time, keep the chopped vegetables, toasted bread, and dressing separate until just before the salad will be served.