Has anyone ever heard of Bread Salad?

Our company uses a caterer who prepares food on-site. His specialty is called Bread Salad. The main ingredients are tomatoes, fresh mozzarella, fresh basil (lots) red onions (little) italian bread cubes (large and soft) and olive oil. There might be other ingredients as well.

On site, I’ve seen him lightly grill the soft bread cubes and toss with the other ingredients, then drizzle with the olive oil.

I had never heard of Bread Salad before, and no one I have ever asked has heard of it. I’ve tried to duplicate at home but can’t get it right, and I may be missing some ingredients.

Panzanella is Italian Bread Salad. It is a standard salad recipe in Italy to use up day old bread in a delicious way. I’m sure Kitchen Witch has a great panzanella recipe tucked away somewhere. Try typing panzanella in the search function in this website to see if she has already posted it.

Please post it Kitchen Witch. I didn’t find yours posted in the search function under Panzanella.

Here is a Bread Salad Recipe by Rachel Ray.

Bread Salad
Published on Rachael Ray Show

Make this salad in advance so the bread has a chance to soak up all of the flavors and liquid from the veggies.

4 cups stale bread, cut into 1 1/2- to 2-inch chunks
4 vine-ripe tomatoes, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
A handful parsley leaves, left whole
8 basil leaves, torn
1/4 cup extra-virgin olive oil (EVOO)
3 tablespoons red wine vinegar
Salt and pepper

In a large bowl, soak bread in about 3 cups of water for about 5-10 minutes.{omitted} Wring pieces out with a kitchen towel or squeeze out the excess water with your hands.
In another large bowl, mix together the veggies and herbs, and season with salt and pepper.{omitted} Add the vinegar and drizzle with the EVOO.{omitted} Add the bread into the salad bowl and give it a toss to combine.
Yields 4 servings
aired on: February 27, 2007

Here is another Panzanella salad from Alabama.


Panzanella Salad (Alabama)

Posted: Jul 08, 2009 9:25 AM, Updated: Jul 08, 2009 1:02 PM, By, Chef Jason Autry, Whole Foods Market - Mountain Brook
Serves 6- 8
Half baguette or other French- style bread
1 lb Chilton county peaches, peeled and diced
1.5 lb local heirloom tomatoes, diced
3 ears Alabama corn
8 ounces Belle Chevre goat cheese
1/4 cup 365 Everyday Value Brand Balsamic vinegar
3/4 cup 365 Everyday Value brand extra virgin olive oil
1 tsp Alabama Honey
1 large shallot, finely chopped
2 Tbsp fresh basil, chopped
Freshly ground black pepper
1 lb Green Prairie Aquafarms Shrimp (Boligee, AL), cooked
Slice baguette into 1 inch cubes, discarding crusts, and toast in 350 degree oven for 10-12 minutes, or until golden brown. Once bread is toasted, roast husked corn in the oven until tender, then cut kernels from the cob with sharp knife. Toss corn, diced tomato, cooked shrimp, diced peaches, and toasted bread in a large bowl and set aside. For Vinaigrette: In a small bowl, whisk Balsamic vinegar, honey, and basil together. Drizzle in olive oil in a steady stream while whisking constantly to form an emulsion, and season with salt and pepper to taste. To Assemble: Toss bread and shrimp mixture with vinaigrette to taste. Season with salt and pepper, divide into individual bowls and garnish with crumbled goat cheese and additional basil if desired.