Ensalada Panzanella de tomate

Ingredientes

• 4 large tomatoes, (use beefsteak or roma tomatoes)
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 175 grams bread, (use crusty bread like a baguette)
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon chopped fresh parsley, (plus more for garnish)
• fresh basil, (for garnish)

Preparación

1. 1

   Wash your tomatoes and pat them dry. Chop the tomatoes into half-inch chunks. Transfer the chopped tomatoes to a bowl. Add 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Gently toss to combine and pour the seasoned tomatoes into a fine-mesh colander or sieve. Set the colander aside on a plate to catch the draining tomato juice. Don’t push any of the seeds or juice out of the tomatoes!

2. 2

   Next, preheat your oven to 450 degrees F.

3. 3

   Tear the baguette into one-inch pieces. Place those into a bowl. Drizzle over two tablespoons of olive oil. Season with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper. Toss well to ensure the bread pieces are well coated with olive oil.

4. 4

   Transfer to a rimmed baking sheet. Once the oven is fully heated, place the bread in the oven and toast for 5 minutes, or until the bread has browned and is crunchy. Remove from the oven and set aside.

5. 5

   In a large mixing bowl, whisk together the mayonnaise, lemon juice, 1/4 teaspoon ground black pepper, garlic powder, onion powder, and chopped parsley.

6. 6

   Add the tomatoes and toss well to combine.

7. 7

   Taste and season with more salt if needed.

8. 8

   Finally, add in the toasted bread. Toss to combine and serve immediately. Garnish with more ground black pepper, if desired, chopped parsley, and fresh basil leaves.