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Panzanella salad croutons Recipe

Italian · Salad · 30 min total

Crispy, golden croutons made from stale bread, tossed with tomatoes, basil, and a tangy vinaigrette for a classic Italian bread salad.

Ingredients

• 4 cups (about 200g) stale crusty bread, cut into 1-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large ripe tomatoes, diced (about 2 cups)
• 1/2 cup fresh basil leaves, torn
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil (for dressing)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss bread cubes with 3 tablespoons olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
3. Spread bread cubes in a single layer on a baking sheet. Bake for 12-15 minutes, stirring halfway, until golden and crisp. Let cool.
4. In a large salad bowl, combine diced tomatoes and torn basil.
5. In a small bowl, whisk together red wine vinegar, 1/4 cup olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper to make the dressing.
6. Pour dressing over tomatoes and basil; toss gently.
7. Add cooled croutons to the bowl and toss again. Let sit for 5-10 minutes before serving to allow flavors to meld.

Tips

• For best results, use day-old or slightly stale bread; fresh bread may become soggy.
• Add sliced red onion or cucumber for extra crunch.
• Serve immediately or within 30 minutes to maintain crouton crispness.

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