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Bread Salad

Gina Dickson
Easy Panzanella Bread Salad is loaded with crusty bread, cherry tomatoes, green olives, capers, fresh basil, then lightly tossed with a dressing of fresh garlic, olive oil, anchovies, and red wine vinegar.


  • 4 cups dry crusty Italian style bread
  • 4 tablespoons quality olive oil for toasting bread
  • 2 cups cherry tomatos in various colors and shapes
  • 2 tablespoons capers
  • 1/3 cup green olives sliced
  • Dressing
  • 1 medium clove garlic minced
  • 4 tablespoons red wine vinegar
  • 1/3 cup quality olive oil
  • 1 teaspoon anchovy paste
  • 2 tablespoons fresh basil cut into small ribbon size pieces. I like to use kitchen scissors to do this.
  • salt and fresh ground pepper to taste

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  • Preheat oven to 375 degrees. Cut bread into 3/4 inch chunks, place in large bowl, drizzle with 4 tablespoons olive oil and toss. Bake on cookie sheet in oven for approximatly 15 minutes, stirring every five minutes. When they are hard and stating to toast and turn golden remove from oven to cool. 
  • Dressing
  • Place 1/3 cup olive oil, ancovy paste, red wine vinegar, minced garlic, fresh basil, salt and pepper into a small bowl and whisk. Set aside. 
  • Slice cherry tomatos in half, place in a bowl with capers, and sliced olives. Give the dressing another quick whisk then drizzle over vegtables. 
  • Toss in toasted bread cubes and serve. 

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