Panzanella is a favorite of mine. It’s super easy, has lots of veggies and variations, and of course, delicious. It’s a great way to use up stale bread!
1 cup grape or cherry tomatoes
1/2 cup red onion
2 cups stale bread, cubed
3 tbs evoo
2 tsp garlic powder
2 tbs red wine vinegar
2 tsp salt
2 tsp pepper
1 clove garlic
1/4 cup feta
Optional: 1/2 cup kalamata olives or capers (I’m more of a caper person, but to each his own)
1. Preheat oven to 375. Spread bread cubes over a sheet pan. Drizzle with 1 tbs evoo, sprinkle with garlic powder and a pinch of salt. Toast until edges of cubes are browned, 5-10 minutes .
2. While the bread toasts, halve the tomatoes and dice the cucumber. Slice onions. Finely mince the clove of garlic.
3. Combine all ingredients in a bowl and mix. Add more vinegar and evoo to soften the bread to your preference. Chow down!