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Panzanella

Panzanella
Prep Time
10 min
Cook Time
25 min
Yields
6 servings

This filling salad is a wonderful way to show off summer’s bounty.

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ingredients

Croutons

1
loaf very crusty Italian bread
2
Tbsp olive oil

Dressing

¼
cup olive oil
1
Tbsp red wine vinegar
salt and freshly ground black pepper

Salad

4
assorted tomatoes (heirlooms, etc.) cut into wedges
1
cucumber, halved, seeded and cut into wedges
½
red onion, cut into wedges
20
- 25 fresh basil leaves, cut into chiffonade, plus whole leaves for serving
parmesan shavings, for topping
salt and freshly ground black pepper
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directions

Step 1

Preheat the oven to 275º F.

Step 2

Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp (“stale”) the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.

Step 3

In a small jar, shake together the olive oil, vinegar, salt and pepper.

Step 4

In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.

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