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    Home » By Ingredient » Vegetables » Bell Pepper

    Published: May 25, 2016 · Modified: Oct 1, 2020 by Usha Rao

    Panzanella Salad

    For second day of Italian cuisine, I have a Tuscan salad that is prepared with stale bread. In fact, in olden days this salad was prepared to use up any leftover bread. A thick crust bread such as sourdough boule, Italian bread or French baguette works the best for this salad. Regular sandwich bread doesn't work and will get very soggy. A thick bread holds up its shape when tossed in the salad dressing even after one hour.

    Blogging Marathon, Italian Food, Italian Cuisine, Italian Salad, Bread Salad, Summer Salad,

    I used sourdough boule here. I was actually looking for a small loaf of French or Italian bread. I never used sourdough bread before and when I saw it at Whole Foods, I picked up half loaf.

    Blogging Marathon, Italian Food, Italian Cuisine, Italian Salad, Bread Salad, Summer Salad,

    I cut the loaf into 1” cubes and left it on the countertop all day and also left it in a hot oven for about 20 minutes, which I had fired up to broil some food. Though the oven was off, the heat was enough to dry up the bread. Tomatoes and onions are basic vegetables that go into the salad and more vegetables of one’s choice can also be added. I threw in some sliced red bell peppers and a cucumber. There are many recipes online and I made the salad to my taste.

    Blogging Marathon, Italian Food, Italian Cuisine, Italian Salad, Bread Salad, Summer Salad,

    Servings: 1 ½ - 2 (as a side dish)

    Ingredients

    • ½ - ⅔ cups Bread pieces cut into 1” cubes
    • ¼ cup sliced Red Onion
    • 8 Grape Tomatoes, cut in ½
    • 1 mini Cucumber, lightly scraped and cut into ¾” cubes
    • ¼ cup sliced Red Bell Pepper
    • 4-5 leaves Basil, chopped about 1 tbsp
    • 1 tsp. Chopped Parsley
    • 2 tsp. Extra Virgin Olive Oil
    • ½ - ¾ tsp. Red Wine Vinegar or Cooking White Wine
    • ⅛ - ¼ tsp. Salt to taste
    • ⅛ tsp. Dijon Mustard (can use less, depending on taste or skip it all together)
    • 1/16 - ⅛ tsp. Black Pepper Powder (to taste)
    • 1 small Garlic Clove, minced or finely chopped or ¼ tsp. Garlic Powder

    Preparation:

    • Sourdough boule, French baguette, Italian bread or any Artisan bread is preferred for this salad. Cut the bread into 1” cubes and leave it overnight on the countertop. Or Roast it in a 350F oven for 15 - 20 minutes until the bread is toasted, turning it around a few times. OR can do what I did. I put it in a hot oven, which I had turned off after broiling some food. In the hot oven, bread cubes were dry and toasted in 20 minutes.
    • Take bread, tomatoes, red onion, bell pepper, cucumber, basil, parsley in a bowl and toss.
    • Make a vinaigrette by whisking together all the ingredients listed from extra virgin olive oil to the end of the ingredient list.
    • Pour the vinaigrette over the salad and toss.
    • Keep the salad aside for at least ½ hour until flavors mingle.
    • Serve as a side dish.

    Note:

    • Bread - Sourdough boule, French baguette, Italian bread or any Artisan bread is preferred for this salad.
    • Dressing - Here, I used dijon mustard, black pepper powder and salt for seasoning. If one wishes, mustard can be skipped and use just black pepper powder and salt.
    • Bread - I used sourdough bread and felt ½ - ¾ tsp. of red wine vinegar or cooking wine was sufficient to give that sour taste to the salad. Adjust it to taste.

    This day in 2008: Mushrooms Green Bell Peppers Curry and Shrimp Curry
    This day in 2014 - Mango Fool

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

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    Reader Interactions

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    1. Harini-Jaya R says

      June 06, 2016 at 10:27 pm

      Very inviting and colorful salad!

      Reply
    2. Sowmya:) says

      June 02, 2016 at 4:26 am

      Such a vibrant and colourful salad...looks very tasty

      Reply
    3. sapana behl says

      May 30, 2016 at 12:14 pm

      This salad is in my to do list.It looks beautiful and healthy too.

      Reply
    4. Priya Suresh says

      May 27, 2016 at 2:49 pm

      Super colourful salad, can finish that plate of salad without any hesitation. Looks too prefect to have for my dinner.

      Reply
    5. sushma says

      May 26, 2016 at 5:32 pm

      Nice and healthy salad, looks colorful too.,

      Reply
    6. Sarita says

      May 26, 2016 at 5:08 pm

      Salad looks very colorful and healthy.. It looks great.. Nice pics usha.

      Reply
    7. Varada says

      May 26, 2016 at 8:35 am

      This is a favorite in my house. It tastes great with heirloom tomatoes too. Pictures are awesome as always.

      Reply
      • MySpicyKitchen says

        May 26, 2016 at 9:16 am

        Varada, I read heirloom tomatoes taste very good in this salad. I used what I had on hand. i will try it next time I get those tomatoes.

        Reply
    8. Gayathri Kumar says

      May 26, 2016 at 5:48 am

      That is a colourful salad Usha. I have read about this salad, but never tried. You are tempting me to try...

      Reply
    9. Vaishali Sabnani says

      May 26, 2016 at 5:07 am

      I love this salad, it is quite filling and looks colorful too.

      Reply
    10. Jayashree says

      May 25, 2016 at 10:11 am

      This is such a great idea. I might actually be able to use it since I am doing three breads this week 🙂

      Reply
    11. Srivalli says

      May 25, 2016 at 8:50 am

      This salad always looks so inviting...very colorfully presented Usha..

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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