Panzanella

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 6

Stay focused. Keep the screen awake while cooking.

In a large bowl, combine the day-old bread cubes with chopped tomatoes, diced cucumber, sliced red onion, and chopped bell pepper.

Ingredients quick view

4 cups day-old crusty bread, cut into cubes

2 medium ripe tomatoes, chopped

1 medium cucumber, diced

1 red onion, thinly sliced

1 bell pepper, chopped

1/4 cup fresh basil leaves, torn

1/4 cup fresh parsley, chopped

1/4 cup green onions, sliced

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

Salt, to taste

Freshly ground black pepper, to taste

Juice of 1 lemon

Use any leftover bread, such as baguette or ciabatta, for the best texture.

For an extra crunch, add some capers or olives to the salad.

Feel free to adjust the dressing to your taste—add more vinegar for tang or more olive oil for richness.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.