Panzanella (Bread Salad)

Panzanella (Bread Salad) | ChopChop


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

Hands-on time: 20 minutes
Total time: 20 minutes
Makes: 4 Servings

Kitchen Gear: 

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


ripe tomatoes, washed, cored, and chopped
bell pepper, washed, cored, and diced (dicing a food means cutting it up in pieces about the size of dice)
large cucumber, washed or peeled and diced
small red onion, chopped
2 tablespoons
red wine vinegar
2 tablespoons
olive oil
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


  1. With the help of your adult, turn on the oven and set it to 200 degrees.
  2. Put everything, except the bread, in a large bowl and toss well.
  3. When the oven is hot, with the help of your adult, put the bread on a baking sheet and put it in the oven.
  4. Bake until the bread is lightly toasted, about 10 minutes, and then, with the help of your adult, set it aside to cool.
  5. Add the bread to the bowl with the vegetables and toss well. Serve right away or cover and refrigerate for up to 2 hours