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Dinner Tonight: May 14, 2018 Panzanella (Bread Salad)

Panzanella (Bread Salad)


Going around the table, each person names a "rose" (high point), "thorn" (low point) and "bud" (thing to look forward to) from the day.


What is one new thing you'd like to try this summer?

This recipes to us from our friends at Chop Chop magazine where they write, “Gnaw here this! Dried bread adds a lot of bite to a late-summer salad.”


2 ripe tomatoes, washed, cored and chopped
1 bell pepper, washed, cored and diced (dicing a food means cutting it up in pieces about the size of dice)
1 large cucumber, washed or peeled and diced
1⁄4 small red onion, chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 to 4 tablespoons chopped fresh basil leaves, rinsed with cold water
1 clove garlic, minced
1⁄2 teaspoon dried oregano

pinch kosher salt (a “pinch” of salt is the amount you can pinch between 2 fingers)
2 cups day-old bread, cut into big cubes


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
With the help of an adult, turn on the oven and set it to 200 degrees.
Put everything, except the bread, in a large bowl and toss well.
When the oven is hot, with the help of an adult, put the bread on a baking sheet and put it in the oven.
Bake until the bread is lightly toasted, about 10 minutes, and then set it aside to cool.
Add the bread to the bowl with the vegetables and toss well.
Serve right away or cover and refrigerate for up to 2 hours

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