Panzanella: A Clever Way to Use Day-Old Bread and Juicy Tomatoes
When you sit down at an Italian restaurant you can’t keep your hands off the bread basket because nothing is more satisfying than a warm, crunchy slice of bread soaked in olive oil. That same light comfort can be found in a salad.Welcome the bright, fresh taste of summer with panzanella. Here, sweet, succulent garden tomatoes are picked off the vine and tossed in a light vinaigrette with slightly stale bread. Deliciously light, vibrantly fresh, this Tuscan classic is like sunshine in a bowl.Italian Panzanella Salad Ingredients *Panzanella is best when made from slightly stale bread. If you don’t have a leftover loaf handy, leave your bread out overnight or take advantage of your bakery’s “day-old” table. 3 servings
Ingredients
For the salad:
1 loaf of Italian bread (about 6 cups) cut into 1-inch cubes*
3 large, ripe tomatoes (about 3 cups) cut into 1-inch cubes
½ red onion sliced very thinly
15 fresh basil leaves, roughly chopped
1 cucumber peeled, halved, seeded, and cut into ½-inch pieces
For the vinaigrette:
½ cup olive oil
½ teaspoon Dijon mustard
3 tablespoons of balsamic vinegar (feel free to use red wine or champagne vinegar if you prefer)
1 clove “elephant” garlic, minced
¼ teaspoon of sugar
Salt and pepper
1 tablespoon freshly grated lemon zest
Extra Crispy
