Salad: France – Panzanella De Pain Français (French Bread Panzanella)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 loaf French bread, torn into pieces
2 medium tomatoes, diced
1 romaine heart, chopped
1 / 4 cup (60 ml) red onion, thinly sliced
2 tbsp (30 ml) red wine vinegar
3 tbsp (45 ml) olive oil
1 / 4 cup (60 ml) Parmesan cheese, grated
Salt and pepper to taste

Show original ingredient measurements

1 / 2 loaf French bread, torn into pieces
2 medium tomatoes, diced
1 romaine heart, chopped
1 / 4 cup red onion, thinly sliced
2 tbsp (30 ml) red wine vinegar
3 tbsp (45 ml) olive oil
1 / 4 cup Parmesan cheese, grated
Salt and pepper to taste

Instructions

1. Lightly toast the French bread pieces in a 375°F (190°C) oven for about 10 minutes to crisp.
2. In a large bowl, mix tomatoes, romaine, and red onion. Combine the olive oil and red wine vinegar in a small bowl, then drizzle over the salad. Add the toasted bread, toss well, season with salt and pepper, and sprinkle with Parmesan cheese before serving.