Tomato and Bread Salad – Panzanella
Both refreshing and substantial, this salad delivers a wallop of flavor. Best of all, a lot of the ingredients can come straight from the cupboard.
Prep time: 30 Minutes
Yield: Serves 6
- 1 pound two-day-old country-style bread, crusts removed, cut into ½-inch cubes (about 8 cups)
- 2 pounds ripe tomatoes at room temperature, cored, seeded, and cut into ½-inch cubes (about 4 cups)
- 1 cup coarsely diced red onion
- 12 fresh basil leaves, shredded, plus a few extra sprigs for garnish
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- Toss the bread, tomatoes, onion, and shredded basil leaves in a large bowl until well mixed. Drizzle the olive oil and vinegar over the salad, and toss to mix thoroughly. (If bread is overly dry and hard, sprinkle with warm water and let it steep for 15 minutes; then make the salad.)
- Season to taste with salt and pepper, and let stand 10 minutes before serving. Decorate with sprigs of fresh basil.