Panzanella Bread Salad Recipe
A versatile salad that can be paired with a delicious pasta or just make it a meal of it's own.
- 2 large tomatoes, cut into chunks
- ¾ cup chopped cucumber
- ¼ cup sliced red onion
- 6 cups (about ½ lb.) day-old crusty peasant-style bread, cut into 1-inch cubes
- Salt and pepper to taste
- Shredded Parmesan cheese
- No bake/cook
Combine first 5 ingredients in a large serving bowl; toss to blend. Season with salt and pepper to taste; garnish with Parmesan cheese. Serve immediately. Makes 6-8 servings.