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Panzanella salad, a rustic and traditional dish from Italy, has captured the hearts of many with its simplicity and vibrant flavors. Originating from Tuscany, this salad is a celebration of summer produce, featuring an assortment of fresh vegetables, flavorful bread, and a tangy dressing. The beauty of Panzanella lies not only in its delightful taste but also in its ability to transform humble ingredients into a stunning dish that evokes the essence of Italian cuisine.

Tomato Basil Panzanella Salad

Discover the vibrant flavors of Italy with the Sun-Kissed Tomato Basil Panzanella Salad. This rustic dish celebrates seasonal produce, combining ripe tomatoes, crunchy cucumbers, colorful bell peppers, and aromatic basil, all tossed with hearty day-old bread. Perfect for summer gatherings, this salad is not only a feast for the senses but also a sustainable choice, utilizing fresh, local ingredients. Enjoy the essence of Italian cuisine and elevate your dining experience with this delightful, simple recipe.
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Ingredients
  

4 cups ripe tomatoes (heirloom, cherry, or a mix), chopped

1 cucumber, diced

1 red onion, thinly sliced

1 bell pepper (red or yellow), diced

2 cups day-old rustic bread, cut into 1-inch cubes

1 cup fresh basil leaves, torn

½ cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey (optional)

Salt and pepper, to taste

¼ cup feta cheese (optional), crumbled for garnish

Instructions
 

Prepare the Bread: If the bread is not already stale, preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and drizzle with a bit of olive oil. Toast in the oven for 10-12 minutes or until golden brown and crisp. Allow to cool.

    Chop the Vegetables: In a large mixing bowl, combine the chopped tomatoes, diced cucumber, sliced red onion, and diced bell pepper. Gently toss them together.

      Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and pepper until smooth and well combined.

        Combine: Add the cooled bread cubes to the vegetable mixture along with the torn basil leaves. Pour the dressing over the salad, and gently toss everything together until the bread and vegetables are well-coated with the dressing.

          Rest the Salad: Let the panzanella salad sit for about 15-20 minutes before serving. This allows the bread to absorb the flavors and soften slightly.

            Garnish and Serve: If desired, sprinkle crumbled feta cheese on top before serving for an extra layer of flavor. Toss lightly again and serve as a refreshing side dish or a light main course.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4-6 servings