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Panzanella Bread Salad


  • 4 cups tomatoes (cut into large chunks)
  • 4 cups day old bread* (Italian loaf, cut into large chunks)
  • 1 cucumber (skinned, seeded, cut into large chunks)
  • 1⁄2 red onion (chopped)
  • 1 bunch fresh basil (torn into pieces)
  • 1⁄4 to 1⁄2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • salt and pepper to taste


  1. Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours.
  2. Do not refrigerate or you will destroy the texture of the tomatoes.


*Submitted by Aroma Osteria Restaurant
*If you don’t have hard day old bread, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300 degree oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into the salad.


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