Description
Dried cubes of bread are tossed with chopped summer veggies, herbs, lemon juice, and olive oil for a quick and easy salad. This vegan and gluten free summer panzanella is a great way to use up stale bread!
Ingredients
Units
Scale
- 3 cups cubed stale bread**
- 1 cup chopped cucumber
- 1 cup chopped tomato
- 1 cup chopped sweet peppers
- 1/3 cup chopped fresh herbs (I used chives and mint)
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
To assemble the salad, toss the bread with the veggies, herbs, lemon juice, olive oil, and salt and pepper to taste. The longer the salad sits the more liquid the bread will absorb so keep that in mind when preparing and serving.
Makes 4-6 side servings.
Notes
- **if your bread isn’t stale, no worries! You can cut or rip it into bite-sized pieces and leave it out on a baking tray overnight. Or, if you want to use your oven, you can dry the bread out at 350 degrees for 10-15 minutes.
- I used purple bell peppers as my “sweet peppers” for the panzanella you see pictured here. They made for a beautifully colored salad!
- Prep Time: 15 minutes
- Category: salad