Panzanella (Bread Salad)
Gnaw hear this! Dried bread adds a lot of bite to a late-summer salad.
Sharp knife (adult needed)
2 ripe tomatoes, washed, cored, and chopped
1 bell pepper, washed, cored, and diced; dicing a food means cutting it up in pieces about the size of dice
1 large cucumber, washed or peeled and diced
1⁄4 small red onion, chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 to 4 tablespoons chopped fresh basil leaves, rinsed with cold water
1 clove garlic, minced
1⁄2 teaspoon dried oregano
pinch kosher salt; a "pinch" of salt is the amount you can pinch between 2 fingers
2 cups day-old bread, cut into big cubes
- With the help of your adult, turn on the oven and set it to 200 degrees.
- Put everything, except the bread, in a large bowl and toss well.
- When the oven is hot, with the help of your adult, put the bread on a baking sheet and put it in the oven.
- Bake until the bread is lightly toasted, about 10 minutes, and then, with the help of your adult, set it aside to cool.
- Add the bread to the bowl with the vegetables and toss well. Serve right away or cover and refrigerate for up to 2 hours