Panzanella (Tuscan Bread Salad)
by
Chef Mary Risley of Tante Marie's Cooking School
Recipe Summary
Servings:
4Prep Time:
20 minutesTotal Time:
30 minutesDifficulty:
Easy
| Amount | Ingredients | ChefsBest Award Winners |
| 1/2 pound | crusty country bread, cut into 1-inch cubes | |
| 2-3 cloves | garlic, thinly sliced | |
| 1/2 cup | olive oil | Colavita |
| 2 | large tomatoes, seeded and diced | Eurofresh Farms |
| 1 | small red onions, chopped | |
| 1/3 cup | pitted black olives | |
| 1 bunch | whole basil leaves | |
| 1/4 cup | balsamic or red wine vinegar | Pompeian Olive Oil, Inc. |
| 1/3 cup | olive oil | Colavita |
| To taste | salt and pepper | |
Steps
- Preheat oven to 350ºF. In a large bowl, toss together the bread cubes, garlic and olive oil. Place the bread on a baking sheet and bake until golden brown, 10 to 12 minutes.
- Return the bread to the bowl and add the tomatoes, onions, olives and basil.
- In a small bowl, whisk together the vinegar olive oil, salt and pepper to taste. Add to the bread and toss together well. Adjust seasoning with salt and pepper and serve.
Notes
In the Chianti area of Tuscany, there are many recipes that use up leftover, stale bread. This bread salad is absolutely delicious in the late summer when tomatoes fresh and ripe from the fields.
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