Panzanella is a traditional Italian recipe for making a salad out of fresh tomatoes and leftover bread. This simple recipe is only as good as the ingredients - be sure to use fresh tomatoes, homemade bread, and high quality olive oil.
Cut bread into 1/2-inch to 1-inch pieces. You should have about 6 cups worth.
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
Toss bread with olive oil and sea salt. Arrange in single layer on a rimmed baking sheet.
Bake at 400°F. Stir bread after 10 minutes and continue to bake until bread starts to turn a light golden brown, about 5 to 10 additional minutes (about 15 to 20 minutes total). Set aside to cool to room temperature.
1 ½ pounds ripe tomatoes (about 4 medium)
Wash tomatoes. Cut in half and remove core and pulp. Cut outer, meaty portion into 1-inch pieces and place in a large bowl.
½ teaspoon salt
Sprinkle salt over tomatoes and gently toss to combine.
1 medium cucumber
Wash and cut cucumber in half length wise. Seed cucumber and slice each half again length wise. Cut quartered cucumber into 1/8-inch thick pieces. Add to bowl with tomatoes.
½ small red onion, diced
¼ cup chopped fresh basil leaves
Add diced onion and chopped basil to bowl with other vegetables.
When bread is ready, remove from oven and add to bowl with other ingredients.
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
¼ teaspoon pepper
In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, and pepper.
Pour over bread mixture and toss to combine. Serve immediately.
Leftover salad can be refrigerated and will keep for several days, but the bread will become somewhat soggy. The salad will still be delicious, but won't have as much crunch.
From MakeBetterFood.com. . (makebetterfood.com/recipes/panzanella-salad/).
Cut bread into 1/2-inch to 1-inch pieces. You should have about 6 cups worth.
Toss bread with olive oil and sea salt. Arrange in single layer on a rimmed baking sheet.
Bake at 400°F. Stir bread after 10 minutes and continue to bake until bread starts to turn a light golden brown, about 5 to 10 additional minutes (about 15 to 20 minutes total). Set aside to cool to room temperature.
Wash tomatoes. Cut in half and remove core and pulp. Cut outer, meaty portion into 1-inch pieces and place in a large bowl.
Sprinkle salt over tomatoes and gently toss to combine.
Wash and cut cucumber in half length wise. Seed cucumber and slice each half again length wise. Cut quartered cucumber into 1/8-inch thick pieces. Add to bowl with tomatoes.
Add diced onion and chopped basil to bowl with other vegetables.
When bread is ready, remove from oven and add to bowl with other ingredients.
In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, and pepper.
Pour over bread mixture and toss to combine. Serve immediately.
Leftover salad can be refrigerated and will keep for several days, but the bread will become somewhat soggy. The salad will still be delicious, but won't have as much crunch.
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