Panzanella Bread Salad

Menu Part: 
Cuisine Type: 

This salad is filled with veggies, tomatoes and croutons, creating a perfect balance of crunch.


1 loaf Rudi’s Sardo baguette
1/2 cup extra-virgin olive oil
1 3/4 oz. minced garlic
2 lb. coarsely chopped heirloom tomatoes
2 tbsp. sp caper nonparelle fancy, drained
1 cup extra-virgin olive oil
1/2 cup vinegar red wine
1 1/4 lb. cucumbers, 1-in. diced
1/2 cup sweet basil
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
6 oz. red onions, 3/16-in. sliced
1/2 lb. julienne roasted red peppers
2 1/2 lb. chopped romaine lettuce


Crouton procedure

  1. Cut bread into 1-inch cubes.
  2. Heat first-listed extra-virgin olive oil on medium heat. Add garlic; when garlic is sizzling but not brown, remove from heat.
  3. Pour garlic oil over bread and toss. Season with salt and pepper and bake for 10 to 12 minutes in 350°F oven, until croutons are toasted.

Tomato Salad

  1. In large bowl, mix together tomatoes, capers, second-listed oil, vinegar, cucumbers, basil, salt and pepper to make Tomato Salad.
  2. Place red onions and peppers in pans and hold chilled.
  3. At service, toss croutons with lettuce and Tomato Salad and top with onions and peppers.
Source: University of California, Santa Cruz

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