Panzanella (Bread Salad)


Gnaw hear this! Dried bread adds a lot of bite to a late-summer salad.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Baking sheet
  • Measuring spoons
  • Measuring cups
  • Large bowl



  • 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

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