Panzanella (Bread Salad with Fresh Tomatoes)

Panzanella is an Italian bread and tomato salad made with garlic, basil, parsley, olive oil, and vinegar. While this recipe calls for toasting the bread, other variations include soaking the bread in water before tossing it with the remaining ingredients.

Directions

Cut the baguette into 1-inch cubes. Toast in a 350ºF oven for 1 to 2 minutes or until crisp and dry, stirring occasionally if necessary. 

Place the butter and 2 tablespoons of the olive oil into a 10-inch sauté pan over medium heat. Allow the butter to melt and then add the garlic. Sauté the garlic for 2 to 3 minutes until it is translucent, but not brown. Toss the cooked garlic, butter, and oil with the diced bread.

Slice the tomatoes and place in a large bowl. Add the vinegar, remaining olive oil, salt, and pepper.

Layer one quarter of the basil leaves on top of each other and roll into a tight bunch. Thinly slice the bunch of leaves crosswise to create long strips of basil approximately 1/8-inch thick. Just before serving, toss the bread, basil, and parsley with the tomatoes. Adjust the seasoning with additional salt and pepper if necessary. 

Chef’s note: While this recipe calls for toasting the bread, other variations include soaking the bread in water before tossing it with the remaining ingredients. 

This recipe is from The Culinary Institute of America's Gourmet Meals in Minutes, which is available for purchase at bookstores nationwide.

Ingredients

Makes 8 servings
1 baguette, 24-inch, preferably 2 days old
1 tablespoon butter
½ cup plus 3 tablespoons extra virgin olive oil
¼ cup garlic, chopped
2 pounds tomatoes
½ cup balsamic vinegar
2 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 bunch basil
½ cup parsley, roughly chopped

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