Name: Mixed Tomato Panzanella
Ingredients: 3 cups mixed tomatoes (sliced or diced); salt to taste; 1/3 cup red onion (minced); 2 garlic cloves (minced); 3 tablespoons balsamic vinegar; 4 cups day-old ciabatta or baguette bread (cubed); 5 tablespoons extra virgin olive oil (divided); 1 teaspoon Italian seasoning or dried oregano; 30 basil leaves (thinly sliced)

Mixed Tomato Panzanella

Panzanella is a delightful Italian salad made with fresh tomatoes and stale bread. It also features plenty of basil, so it uses up two garden ingredients at once. You can choose any type of tomato; I use a mix.

CourseSalads
CuisineItalian

Mixed Tomato Panzanella

CourseSalads
CuisineItalian

Ingredients

3 cups mixed tomatoes sliced or diced
salt to taste
1/3 cup red onion minced
2 garlic cloves minced
3 tablespoons balsamic vinegar
4 cups day-old ciabatta or baguette bread cubed
5 tablespoons extra virgin olive oil divided
1 teaspoon Italian seasoning or dried oregano
30 basil leaves thinly sliced

Servings:

Instructions

Heat oven to 400.
In a large bowl, sprinkle tomatoes with salt and combine with red onion, garlic and balsamic vinegar. Set aside.
Spread bread cubes on a baking sheet and drizzle with 2 tablespoons of olive oil; toss with your hands.
Sprinkle bread with Italian seasoning or oregano and bake for 5-7 minutes or until crisp.
Toss together the bread and tomato mixture; top with basil. Drizzle on the remaining olive oil and add salt to taste. Serve.

Recipe Notes

Note: Traditionally, this recipe rests for 30 minutes and the bread soaks up the juices. But I don’t like soggy bread, so I serve mine immediately while the bread is still warm.

Recipe Credits:

Juliana Goodwin

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