Panzanella

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Panzanella

Yields1 Serving
 1 loaf French bread, torn by hand into rustic bite-size chunks
  1 cup extra-virgin olive oil
  salt to taste
  3 pounds heirloom tomatoes, roughly chopped
  1 small red onion, thinly sliced
  1 cucumber, peeled, seeded, and roughly chopped
  1 cup fresh basil leaves, torn by hand into pieces
  salt and freshly ground black pepper
  1/4 cup good quality balsamic vinegar
  1 cup extra-virgin olive oil
1

To make croutons: Heat oven to 350 degrees. Toss the bread chunks with the olive oil; season with salt. Spread on baking sheet; bake until golden, 10-15 minutes. Let cool.

2

To make salad: Place tomatoes and their juices in large bowl. Toss with remaining vegetables and cooled croutons. In true Italian fashion, season salad with salt and pepper to taste, then add balsamic vinegar and your best olive oil. Serve immediately or let it sit for 10-15 minutes to allow bread to absorb oil and tomato juices.

Ingredients

 1 loaf French bread, torn by hand into rustic bite-size chunks
  1 cup extra-virgin olive oil
  salt to taste
  3 pounds heirloom tomatoes, roughly chopped
  1 small red onion, thinly sliced
  1 cucumber, peeled, seeded, and roughly chopped
  1 cup fresh basil leaves, torn by hand into pieces
  salt and freshly ground black pepper
  1/4 cup good quality balsamic vinegar
  1 cup extra-virgin olive oil

Directions

1

To make croutons: Heat oven to 350 degrees. Toss the bread chunks with the olive oil; season with salt. Spread on baking sheet; bake until golden, 10-15 minutes. Let cool.

2

To make salad: Place tomatoes and their juices in large bowl. Toss with remaining vegetables and cooled croutons. In true Italian fashion, season salad with salt and pepper to taste, then add balsamic vinegar and your best olive oil. Serve immediately or let it sit for 10-15 minutes to allow bread to absorb oil and tomato juices.

Notes

Panzanella
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