Classic Panzanella
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 318
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 506
- Total: 35 min (includes draining time)
- Active: 15 min
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.