Panzanella Salad

This easy Panzanella Salad recipe is the perfect way to use day-old bread! Made with crusty ciabatta, fresh summer vegetables, and a tangy homemade vinaigrette, it’s an irresistible summer salad that’s ready in minutes. Whether you need a quick lunch, a BBQ side dish, or just want to use leftover bread, this flavorful bread salad is a crowd-pleaser every time!

https://www.spendwithpennies.com/easy-panzanella-salad/

Ingredients
8 ounces ciabatta bread torn into 1-inch pieces, about 5 cups
3 tablespoons olive oil
salt and black pepper to taste
1 ½ pounds ripe tomatoes any variety, cut into ½-inch wedges
½ English cucumber sliced into half moons
¼ red onion thinly sliced
2 tablespoons chopped fresh parsley and/or basil
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar or white balsamic vinegar
1 teaspoon Dijon mustard
1 small clove garlic minced
salt and black pepper