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Panzanella (Bread Salad)

Recipe for July 29, 2007

 This is a wonderful salad, without the greens, that goes with any outdoor grilled meat.  Such a simple meal deserves a berry pie with homemade ice cream for dessert.

  • 1 loaf of crusty day-old bread* like a baguette or ciabatta, torn into bite size pieces
  • 2 pounds tomatoes*, use an assortment of colors and sizes, chopped roughly
  • 1 pound of different varieties of cucumbers*, sliced thin
  • 1 medium red onion*, cut in half and sliced thin
  • 5 cloves garlic*, peeled and crushed
  • 1 bunch basil*, about 20 leaves, torn
  • Handful of radish pods, sliced thin
  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • Salt and pepper

Combine tomatoes, cucumbers, red onion, garlic, and radish pods. Add bread and toss. Add red wine vinegar and salt and pepper to taste. Slowly add olive oil. Toss together and let sit 10 minutes or until bread becomes softer. Add torn basil leaves right before serving.  Serves 4 as a side dish.

From Sheila Neal, Market Manager, Carrboro Farmers’ Market, North Carolina

*Available at Old Cheney Farmers' Market