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Tomato & Bread Salad recipe

This recipe for panzanella, as it is knownin Italy, comes from Hiro Sone, the very talented chef/ownerof the restaurant, Terra, in St. Helena, California. Hiro’s is,hands down, the best version of this Italian classic we know.

Recipe: Tomato & BreadSalad

1/2 small baguette (about 12 inches long)
1 large garlic clove, mashed
Olive oil for brushing
6 medium to large ripe California tomatoes, cut into large chunks
1/2 medium onion chopped
3 tablespoons coarsely chopped fresh basil
4 tablespoons balsamic vinegar
1/2 cup olive oil

  • Preheat oven to 300ºF (150ºC).
  • Split the baguette lengthwise. Rub thecut side of one half very well with the mashed garlic. Brushliberally with olive oil. Cut the garlicked half in half againlengthwise, and then cut these strips into 3/4 inch pieces. Placethe croutons on a baking sheet, crust side down. Bake 30 minutes,until dark golden.
  • If croutons are made in advance, put theCalifornia tomatoes in a large mixing bowl a bit before you intendto mix the salad, then drain off and discard any juice that mayaccumulate.
  • To serve, add the croutons, onion, andbasil to the California tomatoes. Whisk the vinegar and oil forthe vinaigrette. Pour over all and toss.

    Makes 6 servings.

    Recipe provided courtesy of the CaliforniaTomato Commission.

    Easy Healthy Recipes: How to Make Tomato Bread Salad or a Panzanella Salad – Weelicious

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    Prepare remaining ingredients; add to tomatoes and toss. Add bread cubes; toss again. Adjust seasonings, including pepper to taste. Let stand 10 minutes before serving.

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