Panzanella
A Tuscan bread salad where toasted ciabatta soaks up the juices of ripe tomatoes, fresh basil, and a tangy red wine vinaigrette. Rustic and full of summer flavor.
Ingredients
- 8 oz ciabatta or crusty bread, cubed
- 1/3 cup extra virgin olive oil
- 2 lbs ripe heirloom tomatoes, chopped
- 1 English cucumber, chopped
- 1/2 red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 2 tbsp red wine vinegar
- 1 clove garlic clove, minced
- to taste salt
- to taste black pepper
Instructions
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1
Preheat oven to 400 F. Toss 8 oz cubed ciabatta or crusty bread with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake 8-10 minutes until golden and crispy.
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2
In a large bowl, combine 2 lbs chopped ripe heirloom tomatoes, 1 chopped English cucumber, and 1/2 thinly sliced red onion. Season with salt and let sit 10 minutes.
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3
Whisk together remaining 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, and 1 clove minced garlic clove. Season with salt and black pepper.
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4
Add toasted bread to the tomato mixture and toss to coat.
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5
Pour dressing over and toss well. Let sit 10-15 minutes so the bread absorbs the juices.
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6
Fold in 1 cup torn fresh basil leaves and serve at room temperature.