Tuesday, June 7, 2011

Bread Salad or Panzanella

 From The Real Family Camping Cookbook:

A cool dish for a hot afternoon. We usually have steak and Italian bread the first night of camping, and then use the leftover bread to make this delicious, healthy and kid-friendly salad the next day for lunch. It's easy, too!

Bread Salad or Panzanella

Serves:  4

4 cups of leftover Italian bread, cubed
1 large tomato, diced
1 cucumber, peeled and diced
½ of a red or yellow onion, sliced thinly
1 small clove of garlic, minced
1 anchovy, chopped
½ c. of fresh basil leaves
sliced, black olives, as desired
½ c. of olive oil
the juice of 1 lemon
salt & pepper

1.  Make the salad dressing: Pour the olive oil and lemon juice into a jar with a screw top.  Add the garlic and the anchovy and shake well.  Salt and pepper to taste.
2.  Put the cubed bread in a pot and drizzle with about half of the dressing.  Toss it well to coat the bread.
3.  Add the tomato, cucumber, onion and basil leaves and the rest of the salad dressing and toss gently.
4.  Serve with salt & pepper.

“A loaf of bread, a jug of wine, and thou.” - Omar Khayyam


  1. I've never thought of making panzanella on a camping trip - but it makes perfect sense! Sounds like a delicious way to re-fuel on a hot summer day.

  2. Thanks, Raising Boys World! For me it's either this or steak salad for lunch on Day 2, depending on what's left over. Thanks for commenting!