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Panzanella Salad with Asiago


June 5, 2016

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: Serves 6


1/3 cup plus 2 tablespoons extra virgin olive oil, divided

1/3 cup red wine vinegar

1 teaspoon mustard

1 clove garlic, minced

2 medium red tomatoes, chopped

2 medium yellow tomatoes, chopped

1 (14-ounce) loaf Italian bread, cut into bite-sized pieces (about 10 cups)

1 small red onion, chopped

1 large seedless cucumber, chopped

1 cup finely shredded Cucina Classica Asiago cheese

1 cup coarsely chopped fresh basil


1Preheat oven to 350°F. Toss bread cubes with 2 tablespoons olive oil and bake 10 minutes or until firm but not browned.

2Whisk remaining oil, vinegar, mustard and garlic in small bowl, set aside.

3Combine bread, tomatoes, cucumbers and onions and toss with dressing. Stir in Asiago and basil. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to blend.