Ingredients
- 4 large vine ripened tomatoes, cut into large cubes or wedges
- 1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
- 1 1/4 cups thinly sliced red onions
- 2 teaspoons minced garlic
- 1/4 cup red wine vinegar
- 1/2 cup Italian extra-virgin olive oil
- 1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
- Salt and freshly ground black pepper
Directions
In a large bowl, combine the tomatoes, bread, and onions.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Serve.
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Read all 19 reviews
By ylo_rn_10262414
Sacramento, CA
on April 04, 2013
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This is an easy delicious recipe. Great way to use stale bread! Thanks Emeril!
By julibean920
on January 23, 2013
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Quick, easy and yummy even my 5 year old loved it!
By Beer Gal
Brunswick OH
on July 18, 2012
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Had my first panzanella salad at a local restaurant and could not get enough. This recipe is exactly like that one so I was in heaven. I used balsamic vinegar instead of wine vinegar and that punched up the flavor. I also added cubed mozzarella and chopped baby English cucumbers. I thought my husband was going to start licking the serving dish when it was all gone. So easy and great on a VERY hot evening.
Read all 19 reviews