Panzanella (Toscan Bread Salad)

This is my take on a light summer salad. Great as a starter or side dish, easy to make and super tasty

Quite often there is some left over of bread in the house. I was looking for a use for this and stumbeled on this recipe.

As fresh as it gets

This salad gives you the feeling of a holiday in Tuscany

There is a nice feeling of havin a large bowl of food in the middle of the table and have family and friends dig in. This "family style" way of eating is my preferred one. Food is not the center, being together is. But food is the glue that holds eveything together.

And this salad has a certain freshness to it. I like it as described below. There are recipes that add also avocado. Mine doesn't, but try out whatever you like avocado.

Gluten-free option

To make the salad gluten-free, use gluten-free bread or rolls.

Ingredients

For the salad:

1 small white bread or boule, cut into cubes

1 red pepperoni , cut into cubes (approx. 1cm)

1 yellow pepperoni , cut into cubes (approx. 1cm)

2 large, ripe tomatoes, cut into cubes (approx. 1cm) (approx. 1cm)

1 small red onion, chopped

1 Greenhouse cucumber, washed, unpeeled, cut into cubes

300 g mozzarella (diced)

some Kalamata olives (pitted and chopped)

20 large basil leaves, roughly chopped

Olive oil

For the vinaigrette:

1 teaspoon finely chopped garlic

½ teaspoon mustard

½ teaspoon salt

Some freshly ground black pepper

3 tablespoons vinegar (herb vinegar or wine vinegar - no balsamic vinegar)

1 dl olive oil

Preparation

Heat the oil in a large pan. Salt the bread and fry it at low to medium heat until it is nicely browned.

For the vinaigrette, whisk all ingredients together.

Mix all the ingredients in a large bowl. Add the bread cubes and season with the vinaigrette.

Season generously with salt and pepper.

Leave to stand for about half an hour to allow the flavours to mix.