Classic Panzanella

Total Time:
50 min
Prep:
15 min
Inactive:
20 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 5 cups cubed good-quality crusty bread (about half of a 7-inch round loaf)
  • 6 medium-ripe tomatoes, cored and cut into 3/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 6 tablespoon extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1/4 cup thinly sliced red onion
  • 1 cup basil leaves, torn
Directions
  • Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until dried out but not toasted, 10 to 15 minutes. Cool.

  • Meanwhile, put the tomatoes in a colander and toss them with 1 teaspoon salt. Let stand 20 minutes, discard any juices that drain out.

  • Whisk the olive oil and vinegar together in a large bowl. Add the bread, tomatoes, onion, and basil and toss to coat thoroughly. Season with salt and pepper and serve immediately.


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    Panzanella

    Recipe courtesy of Rachael Ray