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Pasquale Sciarappa
A delicious summer salad using fresh ingredients straight from the garden and stale or toasted bread.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad
Cuisine American, Italian


  • 2 Ciabatta Rolls halved
  • 1/2 lb. Cocktail Tomatoes quartered
  • 4 oz. Ciliegine Mozzarella halved
  • 4 oz. Green Olives pitted and halved
  • 3 Cucumbers cubed
  • 1/2 Red Onion thinly sliced
  • 1 Serrano Pepper chopped
  • 2 Garlic Cloves pressed
  • 9 Basil Leaves
  • 5 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Red Wine Vinegar
  • Salt and Black Pepper to taste


  • Preheat the oven to 400°F with rack in middle position.
  • Meanwhile, press the garlic and place in a small bowl. Add two tablespoons of olive oil and mix.
  • On a parchment paper lined baking sheet, place the ciabatta bread halves, cut side up, and brush the garlic and oil mixture on top of each half. Place in the oven and bake until golden brown and crispy, about fifteen minutes.
  • Meanwhile, slice the onion thinly, cube the cucumbers, halve the mozzarella balls, chop the hot pepper, halve the olives, quarter the tomatoes and place it all in a large salad bowl. Rip up the basil leaves and add them to the bowl.
  • Once the bread is ready, remove from the oven and let cool off a bit. Cut the bread into cubes. You may only need three of the halves, depending on the amount of bread you prefer in the salad. Add the bread cubes into the salad bowl.
  • Season with sea salt, black pepper, vinegar and olive oil. Mix slowly and serve.


Keyword acquasala, bread salad, italian salad, panzanella
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