Mediterranean

Panzanella

Name: Panzanella
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1/2 loaf (about 4 cups) sturdy; day-old rustic bread (ciabatta or sourdough; cut into 1-inch cubes); 2 lbs ripe mixed tomatoes (heirloom or cherry; cut into bite-sized pieces); 1/2 small red onion (very thinly sliced); 1/2 English cucumber (sliced into half-moons); 1/2 cup fresh basil leaves (torn); 1/3 cup extra virgin olive oil; 3 tbsp red wine vinegar; 1 tsp salt; 1/2 tsp black pepper

A Tuscan chopped salad of soaked stale bread, onions, and tomatoes.

20 minutes

Serves 4

Lunch

Contains common allergens

Wheat

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Instructions

6 steps

1
If your bread isn't quite stale enough, spread the cubes on a baking sheet and toast them in a 300°F (150°C) oven for 15 minutes until dry but not deeply browned. Let cool.

2
Place the cut tomatoes in a colander set over a large bowl. Sprinkle them with 1 tsp of salt and gently toss. Let them sit for 15-20 minutes to draw out their juices (this flavorful juice will be the base of your dressing).
3
Remove the colander of tomatoes. To the bowl containing the extracted tomato juices, whisk in the extra virgin olive oil, red wine vinegar, and black pepper to create the vinaigrette.
4
Add the bread cubes to the bowl with the vinaigrette and toss them thoroughly to absorb the liquid.
5
Add the salted tomatoes, thinly sliced red onion, and cucumber to the bowl. Toss everything together gently.
6
Let the salad sit at room temperature for at least 30 minutes (up to 2 hours) so the bread soaks up all the flavors without turning to mush. Fold in the torn fresh basil right before serving.

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