Tomato and Basil Panzanella

August 29, 2016
30 Min Prep
Tomato and Basil Panzanella

This is a perfect summer salad with all the fresh tomatoes, cucumber and basil being plenty right now. It’s a Tuscan favourite and we understand why. Panzanella is mainly a bread and tomato salad. It’s a great way to use stale bread if you have some on hand but a crusty Italian loaf tastes splendid. Many people wonder if their bread will go soggy. Trust us, it will not. It will be slightly dampened on the outside. If you make this once, you’ll make it again and again.

INGREDIENTS

  • ¼ cup olive oil
  • 1 Tbsp. balsamic vinegar
  • Salt and pepper
  • 2 cloves garlic crushed
  • 1 loaf super crusty Italian bread
  • 1 English cucumber, halved and seeded
  • 6 large tomatoes, cut in wedges
  • ½ red onion, thinly sliced
  • 25/30 basil leaves, rolled together and thinly sliced (you may want to add more)
  • Romano shavings
  • More olive oil for drizzling

METHOD

  • Preheat oven to 275
  • Place olive oil, balsamic vinegar, garlic, salt and pepper in a jar (with lid) and shake it well; let sit to absorb garlic flavor
  • Cut bread into 1” cubes; lightly drizzle with olive oil; place on baking sheet and put it in oven for 20 minutes; you want it to be dry and “stale”, not toasted; remove and let it cool completely
  • Combine bread, cucumber, tomatoes and red onion in a large bowl
  • Shake that vinaigrette again and pour it over the salad ingredients; toss gently
  • Add basil and romano shavings and toss lightly again
  • Cover and let sit for at least 1½ hours before serving

Enjoy!