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Italian Tomato and Bread Salad – Panzanella recipe

This is an ideal recipe for using red-ripe,home-grown tomatoes. Use anything less and the taste will bedisappointing.

Recipe: Italian Tomato andBread Salad – Panzanella

1/2 cup extra virgin olive oil
4 tablespoons butter
3 cloves garlic, peeled and sliced
1/2 a baguette, cut into 1/2-inch cubes
4 pounds fresh garden-ripe tomatoes, diced
2 tablespoons balsamic vinegar
Salt and freshly ground pepper to taste
1 bunch fresh basil leaves, thinly sliced

  • In an ovenproof skillet, heat 1/4 cupof the olive oil and the butter over medium heat. When the butterhas melted, remove the skillet and add the garlic and bread cubes.Mix well.
  • Place the skillet in 350°F (175°C)oven and bake until the bread cubes are golden brown and crisp.Remove skillet from oven and allow to cool.
  • Place diced tomatoes in a large bowl.Add the vinegar and the remaining 1/4 cup of olive oil. Saltand pepper to taste; mix well. Just before serving, toss tomatomixture with the toasted bread cubes and basil.
  • Serve in bowls with spoons to get everylast yummy drop.

    Makes 6 servings.


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  • Comments

    1 Comment


    Tear the bread into chunks about the same size as the tomatoes, put into a salad bowl and moisten with vinegar. Drain the onion and add to the bowl, along with the capers. Scrape as much black skin off the peppers as you can, and cut them into long strips. Gently press the tomatoes to squeeze out the last juice, then put the flesh in the bowl.

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