Panzanella, or Bread Salad

I have to say that I, like many people, have a strong aversion to soggy bread.  It’s gross and I don’t eat it—ever.  This salad, however, is not soggy, and it’s not gross.  I’ve seen versions of it in many cookbooks of late, and I think it’s a bit trendy among the gourmet types right now.  Don’t let that deter you from trying it, thinking that you are a “regular food” eater.  It’s delicious and, yes, okay it’s healthy too.

Panzanella, or Bread Salad

1 Loaf day old French bread, with the hard crust (not the $1.50 French bread in the sleeve,
or you will be eating soggy bread)   
5 Tomatoes
3 Sprigs Basil
1/4 red onion
Salt and Cracked pepper
Balsamic Vinegar, about 3 T
Extra Virgin Olive Oil, about 1/4 C

1. Cube 1 loaf of crusty bread.

2. Dice 4-5 tomatoes and 1/4 red onion.  Slice 3 sprigs basil into thin ribbons.

3. Combine all ingredients in a medium bowl.  Drizzle Extra Virgin Olive Oil over the salad until just moist, about 1/4 C.  The bread will taste soggy if you add too much, so only add enough to lightly dress.

4. Drizzle about 3 T Balsamic Vinegar over salad.  Again, this is to taste.  Too much liquid will result in soggy bread.  Add a pinch of salt and cracked pepper.

5. Toss and let marinate for 15 minutes.  Serve with extra basil.