Name: Panzanella
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 loaf very crusty Italian bread; 2 Tbsp olive oil; ¼ cup olive oil; 1 Tbsp red wine vinegar; salt and freshly ground black pepper; 4 assorted tomatoes (heirlooms, etc.) cut into wedges; 1 cucumber, halved, seeded and cut into wedges; ½ red onion, cut into wedges; 20 - 25 fresh basil leaves, cut into chiffonade, plus whole leaves for serving; parmesan shavings, for topping; salt and freshly ground black pepper

Prep Time

10 min

Cook Time

25 min

Yields

6 servings

This filling salad is a wonderful way to show off summer’s bounty.

ingredients

Croutons

loaf very crusty Italian bread

Tbsp olive oil

Dressing

cup olive oil

Tbsp red wine vinegar

salt and freshly ground black pepper

Salad

assorted tomatoes (heirlooms, etc.) cut into wedges

cucumber, halved, seeded and cut into wedges

red onion, cut into wedges

- 25 fresh basil leaves, cut into chiffonade, plus whole leaves for serving

parmesan shavings, for topping

salt and freshly ground black pepper

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 275º F.

Step 2

Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp (“stale”) the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.

Step 3

In a small jar, shake together the olive oil, vinegar, salt and pepper.

Step 4

In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.

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Panzanella