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Quick Italian Bread Salad (Panzanella)

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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 4

Ingredients
  

  • 3 cups day-old crusty Italian bread, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil (for toasting the bread)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

For the salad

  • 3 cups diced ripe tomatoes
  • 1 cucumber, peeled and chopped
  • ½ red onion, thinly sliced
  • ½ cup fresh basil leaves, torn
  • Optional: ½ cup fresh mozzarella balls or shaved Parmesan

For the dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Place the bread cubes in a large bowl. Toss with 2 tablespoons olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
  • Spread the bread onto a baking sheet and bake for 5–7 minutes, or until lightly golden and crisp. Let cool slightly.
  • In a small bowl, whisk together the ¼ cup olive oil, red wine vinegar, minced garlic, salt, and pepper.
  • In a large serving bowl, combine the tomatoes, cucumber, red onion, basil, and mozzarella (if using).
  • Add the toasted bread cubes and pour the dressing over the salad. Toss gently until everything is evenly coated.
  • Let the salad sit for 10–15 minutes so the bread absorbs the dressing while still retaining a little texture. Taste and adjust the seasoning with additional salt and pepper if needed. Garnish with extra basil or shaved Parmesan before serving.