Ever since I tried some of the amazing bread salad at The Crow’s Nest (if you’re in Montauk, you MUST go. The interior of the restaurant is to die for.) a few weeks ago, I’ve been craving a big bowl of bread chunks, tomatoes, and balsamic. So simple, so summery.
Since a several day old loaf of bread is necessary to make bread salad, I had to patiently wait while my bread went stale. Finally, four days later, with bread adequately hardened, I scoured the internet for various bread salad and panzanella recipes to finally come up with one perfectly suited for my tastes.
2 cups cubed slightly stale bread (I used a loaf of Italian bread)
1/2 cup diced tomatoes
1/3 cup diced red onion
1/3 cup diced cucumber
1/3 cup shaved parmesan
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
Combine all salad ingredients in a larger mixing bowl than you will think you’ll need, preferably one with a top.
Whisk together olive oil, vinegar, salt, and pepper.
Dress the salad with oil and vinegar mixture and toss to coat. I used a mixing bowl with a top so that I could shake it up and make sure every inch was covered with dressing.
Let set for 30 minutes so that flavors will meld.
Serve at room temperature. Enjoy!