Recipe of the Week: Panzanella Tomato Salad

Jun 22, 2021 By CHEF LORETTA PAGANINI 1 min read

Panzanella is a delicious Tuscan salad of bread, red onions and tomatoes that is popular especially in the summer. Traditionally it is made as a salad to be made ahead and transported for picnics on the beach or the countryside. You can soak the bread in water or toast it for extra flavor. Serves eight. (Chef tip: Soak the onion in water and vinegar for at least two hours.)

2 cups Italian bread, cut into 1-inch cubes

1 small red onion, sliced

1 English cucumber, sliced 1/2-inch thick

1/4 cup fresh basil, chopped

Olive oil, as needed

4 cups ripe salad tomatoes, cut into 1-inch cubes

DRESSING:

1/4 cup white balsamic vinegar

1/4 cup fresh basil, chopped

2 cloves garlic, minced

1/2 cup extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

Toss bread cubes with salt, pepper and enough olive oil to coat. Bake in a 400°F oven for 10-12 minutes to toast or saute in a hot pan until crispy.

Prepare dressing by whisking together vinegar, basil, garlic, salt and pepper. Slowly incorporate the oil.

Toss the bread cubes, onions, cucumbers and tomatoes in dressing. Sprinkle with basil and serve at once.