Italian Bread Salad (Panzanella)
(from 226-2tone’s recipe box)
Serves 4
The success of this recipe depends on ripe, in-season tomatoes and a fruity, high-quality olive oil.
Source: America’s Test Kitchen (from RecipeThing user Bethany)
Categories: Salads
Ingredients
- 6 cups rustic Italian or French bread , cut or torn into 1-inch pieces (1/2 to 1 pound)
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- 1 1/2 pounds tomatoes , cored, seeded, and cut into 1-inch pieces
- 3 tablespoons red wine vinegar
- 1 cucumber , peeled, halved lengthwise, seeded, and sliced thin
- 1 shallot , sliced thin
- 1/4 cup chopped fresh basil
Directions
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Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil and ¼ teaspoon salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.
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Gently toss tomatoes and ½ teaspoon salt in large bowl. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.
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Whisk remaining 6 tablespoons oil, vinegar, and ¼ teaspoon pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.
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Add tomatoes, cucumber, shallot, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.