Classic Panzanella

Name: Classic Panzanella
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
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

Getting reviews...

Level: Easy

Total: 35 min (includes draining time)
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 35 min (includes draining time)
Active: 15 min

Yield: 4 to 6 servings

Ingredients

Deselect All

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.