Do you have summer fresh tomatoes yet? How about stale bread?
Sounds like the beginning of a Panzanella bread salad, doesn’t it?
Panzanella bread salad has been on my to-make list ever since I found Elise Bauer’s version on Simply Recipes. I was intrigued by her garden salad with tomatoes, cucumbers, giant croutons, and fresh basil, but the massive quantity of olive oil kept this easy salad recipe on the back burner.
Using my newest skinny cooking tip, I replaced some of the olive oil called for in Elise’s recipe with low sodium vegetable broth. It works like a charm, and makes for a lighter flavor too. I find olive oil can sometimes weigh down my salad, not to mention my waistline.
- 2 cups Roma tomatoes, cubed into small bite sized pieces
- 2 cups cucumber, cubed into small bite sized pieces
- ½ cup red onion, chopped
- 2 cloves garlic, minced
- 3 cups sour dough bread, day old cubed
- 2 tablespoons tarragon, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium vegetable broth
- 1 teaspoon sugar
- salt and pepper