Tuscan Bread and Tomato Salad

Enjoy garden-fresh tomatoes in this simple Panzanella recipe, a popular bread salad from central Italy. It's made with chunks of ripe Roma tomatoes, olive oil, vinegar, fresh basil, a dash of salt, and crispy cubes of toasted bread classically flavored with our delicious Roasted Garlic & Herb Spreadable Butter.

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Tuscan Bread and Tomato Salad
  1. 8 ounces Italian or sourdough bread (about 4 slices), cut into ½-inch cubes
  2. 4 to 6 Tablespoons Challenge Roasted Garlic & Herb Spreadable Butter
  3. 2 Tablespoons Balsamic vinegar
  4. 4 Tablespoons olive oil
  5. ¼ teaspoon salt
  6. 8 (2-2½ lbs.) medium sized Roma tomatoes (or other firm ripe tomatoes) cut into large cubes or wedges
  7. ¼ cup chopped fresh basil (plus additional leaves for garnish)
  1. 1

    Set oven to 350°F.

  2. 2

    Place roasted garlic & herb butter into a 10 X15-inch baking pan and place in oven to melt.

  3. 3

    Add bread cubes and mix well to thoroughly coat the bread cubes.

  4. 4

    Bake 15 minutes or until golden, stirring occasionally. Remove from oven and allow to cool.

  5. 5

    In a bowl combine olive oil, vinegar and salt. Stir in tomatoes, basil and bread.

  6. 6

    Serve immediately garnished with basil.

Note: Croutons and tomato mixture can be prepared individually and combined just before serving.

Source: Challenge Home Economist

Comments

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cant wait to try it sounds yummy thanks so much

5

sandi

This is a great easy and quick to fix dish plus it is so-o-o-o tasty. I added bacon bits and this really added to the flavor!

4

Midge W.