Panzanella Salad

serves 4-6


6 cups stale bread, cut into 1-inch cubes
3 tablespoons olive oil
3 large tomatoes, cut into 1-inch cubes
1 hothouse cucumber, cut into half moons- cut in half lengthwise, then cut into 1/2-inch rounds
½ red onion, thinly sliced
½ cup basil leaves, roughly chopped

For the Dressing

1 teaspooon minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Tondo White Balsamic Vinegar of Modena
½ cup olive oil
Salt and pepper to taste


  • Preheat the oven to 350˚F.
  • In a large bowl, toss together the bread cubes and 3 tablespoons olive oil. Transfer to a parchment-lined baking sheet and bake until crisp, about 10 minutes; remove from oven and set aside.  
  • Meanwhile, using the same bowl, pour all of the ingredients for the dressing and whisk; set aside. 
  • Combine the toasted bread, tomatoes, cucumbers, onion and basil into the bowl. Let rest for 30 minutes before serving for the flavors to blend, tossing occasionally to ensure the mixture is evenly coated. 

Truffle-ize it:
Want to make it a truffle twist? Swap Dijon for our Hot Truffled Mustard and sprinkle the finished product with some of our Truffle Parsley Salt

Sabatino Tartufi Culinary Team
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