Panzanella Salad
  • 1 loaf of ciabatta or baguette, cut into 1 inch cubes
  • 1-2 english cucumbers, sliced
  • 1 pint of cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • ½ cup red wine vinegar
  • ⅓ cup olive oil
  • 1 tsp garlic powder
  • 2 tsp oregano
  • salt & pepper
  1. Preheat your oven to 375 degrees.
  2. Place the cubed bread onto a lined baking sheet and bake for about 10-12 minutes {will vary depending on the freshness of the bread} until golden and dried out. Allow to cool.
  3. In a jar mix together the red wine vinegar, olive oil, oregano, garlic powder, salt and pepper.
  4. In a large bowl toss together the toasted bread, red onion, cucumber and tomatoes.
  5. Shake up the vinaigrette really well and pour enough of the dressing to coat and to your liking. {if you want it crisper then add less or if you prefer it a little wetter then add more of the vinaigrette}
  6. Taste and season with salt and pepper as needed.
Recipe by LeMoine Family Kitchen at