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.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By ironica1_7971693
Forest Hills, NY
on September 17, 2009
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Ina has a better panzanella recipe. This wasn't great and got very soggy. Too much garlic!
By Superterrificwrx
Columbus Ohio
on May 04, 2008
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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!
By party_8167068
Huntsvillle, TX
on August 18, 2007
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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 all 11 reviews