Tuscan Bread and Tomato Salad
Enjoy garden-fresh tomatoes in this simple Panzanella recipe, a popular bread
salad from central Italy. It's made with chunks of ripe Roma tomatoes, olive oil,
vinegar, fresh basil, a dash of salt, and crispy cubes of toasted bread classically
flavored with our delicious Roasted Garlic & Herb Spreadable Butter.
- 8 ounces Italian or sourdough bread (about 4 slices), cut
into 1/2-inch cubes
- 4 to 6 tablespoons Challenge Roasted Garlic & Herb Spreadable Butter
- 2 tablespoons Balsamic vinegar
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 8 (2-2 1/2 pounds) medium sized Roma tomatoes (or other firm ripe tomatoes) cut into large cubes or wedges
- 1/4 cup chopped fresh basil (plus
additional leaves for garnish)
- Set oven to 350 degrees F.
- Place roasted garlic & herb butter into a 10 x 15-inch baking pan and place
in oven to melt.
- Add bread cubes and mix well to thoroughly coat the bread cubes.
- Bake 15 minutes or until golden, stirring occasionally. Remove from oven and
allow to cool.
- In a bowl combine olive oil, vinegar and salt. Stir in tomatoes, basil and bread.
- Serve immediately garnished with basil.
Croutons and tomato mixture can be prepared individually and combined just
Source: Challenge Home Economist
Reprinted with permission from