Tomato Basil Panzanella
This popular Tuscan salad made of tomatoes and crunchy bread is a summer delight. The fresh flavors and textures are simply wonderful. Serve as a side or a light meal on its own. Allow a little time at the end to let the liquids absorb into the bread.
Ingredients
- 1/2 round sourdough loaf or 1 sourdough baguette, cut or ripped into 1" cubes
- 1 shallot, thinly sliced
- 2 pints cherry tomatoes, halved or 5 large heirloom tomatoes cut into 2" pieces
- 1 bunch basil, chopped
- Salt and ground black pepper, to taste
- 1/3 cup garlic-infused olive oil, or plain olive oil
- 1/3 cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Instructions
- 1
Preheat oven to 350°F (180°C). Cut or tear bread into 1" cubes, toss with olive oil and spread into a single layer on parchment-lined sheet pan.
- 2
Bake for 15 minutes and turn over and bake for another 15 minutes (or until crispy).
- 3
Whisk ingredients for Balsamic Vinaigrette together.
- 4
While croutons are toasting, marinate shallots in Balsamic Vinaigrette for 15 minutes. Toss tomatoes with marinated shallots, basil, a few spoonfuls of vinaigrette, and salt and pepper to taste. Toss in croutons and add dressing. Let sit for 10 minutes before serving.
Cook it from the original
This recipe comes from goodlfe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodlfe.com