Mediterranean Bread Salad is a bread salad that's a versatile recipe loaded with cucumbers, tomatoes, and olives and is great on its own, or alongside your favorite grilled meat.
1 - 14ounceloaf of bread, cut into small one inch cubesFrench, Italian, Ciabatta, or Sourdough
¼cupplus 2 tablespoons extra virgin olive oil¼ cup for vinaigrette, 2 tablespoon for toasting bread
2cupscherry or grape tomatoes, halvedor 2 large tomatoes
1English cucumber, quarteredregular cucumber, remove peel and seeds
¼red onionthinly sliced
1cupKalamata olivesor black olives
2tablespoonsfresh basil or Italian parsleysliced thin
salt and pepper to taste
¼cupcrumbled feta or grated parmesan cheeseoptional
For the Vinaigrette:
¼cupextra virgin olive oil
2tablespoonswhite balsamic vinegarregular balsamic or red wine vinegar
¼teaspoonsalt
⅛teaspoonpepper
Instructions
Heat oven to 350º F.
Cut bread into one inch cubes. Place on a large baking sheet and drizzle with 2 tablespoon olive oil, tossing with your hands or tongs to coat. Toast for 15-20 minutes or until golden brown.
While bread is in the oven, make the vinaigrette: Add oil, vinegar, salt, and pepper to a small bowl or mason jar. Mix until well combined. Set aside.
Cut cucumber, tomatoes, onions, and olives. Slice the basil into thin strips. Set aside.
When the bread is ready, add it to a to a large bowl. Add the tomatoes, cucumbers, onions, olives, and herbs. Toss to combine. Pour vinaigrette over the salad, toss gently to coat. Top with cheese if using. Season with salt and pepper to taste.
Notes
Will Panzanella keep? Panzanella is best served immediately, but it will hold for an hour or two at room temperature. If you would like to make it ahead, prep everything in advance. Keep the toasted bread in an airtight container or ziplock bag at room temperature. Keep the cut veggies in one container in the fridge, and the dressing in another. Toss everything together right before serving.Be sure your olives are well drained. If any of their brine goes into the salad, the bread will get soggy.This recipe calls for English or hot house cucumbers(they come wrapped in plastic). I like those because you don't have to peel them or take the seeds out. However, you can use regular cucumbers too. If you like the dark green color and don't mind the peel, then leave it on. You can also keep the seeds-it's really up to you!Use black olives instead of Kalamata or try green olives or even a mixture. You can use olives whole, sliced in half, or the pre-sliced kind.Skip the red onion if it's not your thing or sub with green onions.What goes good with Panzanella? This dish is great on its own as a light brunch, lunch or dinner. It's also great served with grilled meats or this Instant Pot Beef Brisket.