Panzanella

From Food Network Kitchens

Show: How To Boil WaterEpisode: Summer Entertaining Made Easy

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Prep Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 15 min
Cook: --
Total:: 25 min

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Ingredients

1 1⁄2 pounds ripe tomatoes (about 3)
1 shallot, minced
4 cloves garlic, minced
1⁄3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon kosher salt
Freshly ground black pepper
10 ounces stale country-style bread, torn into large pieces
1 cup fresh basil leaves

Directions

Core the tomatoes and, if large, cut them into chunks; if small, halve or quarter them. Toss them gently with the shallot, garlic, oil, vinegar, 1 tablespoon salt, and pepper. Set aside until the tomatoes are very juicy, about 10 minutes.

Fill a large bowl with ice water. Add the bread and set aside until soft, no more than 5 minutes. Using your hands, scoop the bread from the water, squeeze out as much water as possible, and rub it through your fingers into the tomatoes. Tear the basil over the salad and toss gently. (The bread salad can be served now or set aside at room temperature for a couple of hours.)

Cook's Note It's easy to dry fresh bread. Tear it into chunks and microwave for 1 to 2 minutes. Or place the chunked bread on a baking sheet in a 250 degrees oven for a few minutes.

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Comments & Reviews

recipe Panzanella
Sara Forest Hills, NY 09-17-2009
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Just OK
Rated: 3 stars out of 5

Ina has a better panzanella recipe. This wasn't great and got very soggy. Too much garlic!
recipe Panzanella
Jennie Columbus, OH 05-04-2008
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WOW!
Rated: 5 stars out of 5

This was a fantastic salad! I had some really juicy tomatoes, so I didn't soak the bread in water first. I also toasted the... bread under the broiler for a minute or two to get a slight char on it and it tasted soo good! I'd never made or even eaten panzanella before, but now I can't wait to have it again!Read more
recipe Panzanella
Kim Huntsvillle, TX 08-18-2007
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I loved it with a change
Rated: 5 stars out of 5

I am a tomatoe lover and this recipe had my mouth watering just reading it. My mother made it and the taste was so... vibrant...when I finally got around to trying to make it from memory I totally forgot about putting the bread in water...had taken a loaf of thin french bread, cubed it and toasted it in the oven....after adding the bread toasted and eating 3 hours later for dinner boy what a treat to have the soft and the crunchy involved with the fresh basil, tomatoes, etc...It is the ONLY way I make this recipe now and can eat the whole bowl myself it I don't watch myself...Read more
recipe Panzanella
Katie Morgantown, WV 08-15-2007
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So easy -- and delicious
Rated: 5 stars out of 5

I've made this recipe several times now and everyone always loves it. It really doesn't get much easier, and it's all... ingredients I always have on hand. It's really so amazing in summertime when the tomatoes are at their peak. I never use day-old bread -- I opt for cutting it into cubes, tossing with some olive oil (I used one I've infused with peppercorns, thyme, garlic and a little hot pepper flake), freshly ground pepper and kosher salt and toasting it in a 325-degree oven for about 20-25 min. I really love this dish. And since it's so good at room temp, it's perfect for picnics, etc.Read more
recipe Panzanella
Jeannine Pinellas Park, FL 08-06-2006
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The Best
Rated: 5 stars out of 5

Tylers Panzanella was the best recipe that I'd seen on this day of food T.V. it was the easist recipe to make. I went to the... bakery that day and made the salad for dinner. I used a artisan kalumata olive loaf of bread that i cut up and tossed with olive oil and toasted It was the bestRead more
recipe Panzanella
Jill Carmel, CA 06-26-2006
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Greeeeaaaaat!!!
Rated: 5 stars out of 5

Wonderful recipe, great taste....will make often.