Bread Salad—Panzanella (with Stale Bread)

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bread salad—panzanella (with stale bread). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Bread Salad—Panzanella (with Stale Bread) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Bread Salad—Panzanella (with Stale Bread) is something which I have loved my entire life. They’re fine and they look wonderful.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Great recipe for Bread Salad—Panzanella (with Stale Bread).

To get started with this recipe, we have to prepare a few components. You can have bread salad—panzanella (with stale bread) using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Bread Salad—Panzanella (with Stale Bread):
  1. Make ready 1 Red leaf lettuce
  2. Prepare 1 Baguette (stale leftovers)
  3. Make ready 1⁄2 can Canned tuna
  4. Get 3 Boiled green beans
  5. Take 1 Broccoli
  6. Make ready 1 Olive oil
  7. Take 1 Grated cheese
  8. Prepare 1 Balsamic vinegar
  9. Make ready 1 Salt and pepper

Add the tomatoes, basil, and parsley to the bowl. Mix together the vinegar, garlic, salt, pepper, and olive oil,. If you have time and remember, cut the bread into chunks and let it sit out overnight on a baking sheet to harden and stale - after all, panzanella has traditionally been a way to use up the hardened ends of leftover bread. Place bread cubes in a large dish.

Steps to make Bread Salad—Panzanella (with Stale Bread):
  1. If you let the lettuce soak in water for a while, it will turn nice and crisp. Cut the boiled green beans and broccoli into bite-sized pieces.
  2. Cut the stale baguette into bite-sized pieces. If the baguette you are using is not hard, toast it in a toaster oven until golden brown.
  3. Put the bread in a bowl, add the olive oil, salt, pepper and finely-grated cheese, and mix well.
  4. Add the mayonnaise into the canned tuna, lightly mix together, and add to the bread from Step 3. If the bread is too hard, leave it for a while to let the bread absorb moisture.
  5. Season the lettuce with salt, pepper, olive oil and balsamic vinegar, and mix altogether.
  6. Add the baguette cubes from Step 4, lightly mix together, and it's done! Add olives, boiled eggs or seafood to taste.

If you have time and remember, cut the bread into chunks and let it sit out overnight on a baking sheet to harden and stale - after all, panzanella has traditionally been a way to use up the hardened ends of leftover bread. Place bread cubes in a large dish. Pour tomato mixture over bread and toss to coat. Tear the stale bread slices and place them in a bowl. The bread salad I had in Tuscany was made with Tuscan bread, but you can make it with any type of bread as long as you can tear it.

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