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Panzanella Salad

PBS Food
  • minutes
  • Serves 1

INGREDIENTS

10 oz

very ripe tomatoes chopped (include any juices)

1

Japanese cucumber or 2 Lebanese cucumbers, chopped

2 tbsp

minced onion or shallot

1/4 cup

olives or capers, chopped

5 oz

stale crusty bread, torn into small pieces (about 3 cups)

2 tbsp

olive oil

2 cloves

garlic minced

10

leaves basil, hand-torn

For the dressing:

2 tbsp

olive oil

2 tbsp

champagne vinegar

1 tsp

Dijon mustard

1 tsp

kosher salt (halve if using table salt)