Panzanella

Name: Panzanella
Prep time: 10 min
Total time: 30 min
Yield: 8 Servings
Ingredients: 1 loaf day old baguette; 1 whole English cucumber, halved, seeded and sliced; 6 assorted tomatoes, cut Into wedges; 1/2 whole red onion, sliced thin; 1/4 cup olive oil, plus more for drizzling on the bread; 1 Tablespoon red wine vinegar; salt and pepper; 25 basil leaves, chiffonade; Parmesan cheese; olive oil, for drizzling

By Leslie Blythe Italian, Salad, Vegetarian Assembling, Mixing, Roasting

June 26, 2015

Do you have some stale bread that you do not know what to do with? Well here’s your answer! Make Panzanella!
Panzanella is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, cucumbers, onions and basil, dressed with olive oil and vinegar.

Prep: 10 mins
Cook: 20 mins
Yields: 8 Servings

Ingredients

1 loaf day old baguette

1 whole English cucumber, halved, seeded and sliced

6 assorted tomatoes, cut Into wedges

1/2 whole red onion, sliced thin

1/4 cup olive oil, plus more for drizzling on the bread

1 Tablespoon red wine vinegar

salt and pepper

25 basil leaves, chiffonade

Parmesan cheese

olive oil, for drizzling

Directions

1Preheat the oven to 350 F.

2Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20-25 minutes to slightly crisp (“stale”) the bread without toasting it. Remove it from the oven and allow to cool.

3In a large bowl, combine bread, cucumber, tomatoes, and onion. In a small jar, shake together the olive oil, vinegar, salt and pepper. Pour over the salad ingredients, tossing gently. Add basil and Parmesan cheese and toss again. Cover and allow to sit at room temperature for an hour or two before serving.

4Sprinkle with more salt and pepper and serve.

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