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Versatile and delicious, Tuscan bread salad evokes the perfect summer day.


1 stale (or not) crusty loaf of good bread
2 pints Little Guys, roughly chopped
2 Persian cucumbers, diced
1 bunch fresh basil, torn
1/2 bunch fresh oregano, leaves only
1 container ciligiene or ball of fresh mozzarella, chopped
1/2 cup cauliflower sunshine pickles
1/3 cup chopped pickled red onions
1/2 olive oil
1 t dijon mustard

1 garlic clove, grated
1/2 cup balsamic or red wine vinegar
plenty of salt and freshly gounf black pepper

Cut the bread into cubes, and place in a large bowl.

Add the tomatoes, cucumbers, herbs, cheese, and the briney/pickled items.

In a small mason jar, shake together your dressing of olive oil, mustard, garlic and vinegar.

Pour the dressing over the salad, mix, then add plenty of salt and freshly ground black pepper and mix again.

Set the salad aside for at least 30 minutes, then mix again.

Test for seasoning, and add any needed salt, pepper or oil before serving.

Another great — and picnic friendly — way to serve panzanella is to hollow out a batard-shaped loaf and then fill it with all of the other salad ingredients. Wrap tightly and carry it wherever you are going, then slice and serve.