Panzanella
Torn day-old bread, juicy tomatoes, cucumber, red onion, and basil in vinaigrette.
Tested time and yield
- Prep
- 50 min
- Cook
- 12 min
- Total
- 62 min
- Yield
- 6 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
If the bread is not fully stale, toss cubes with 2 tbsp olive oil and toast at 375°F (190°C) for 10 to 12 minutes; cool.
- 02
Toss tomatoes with salt in a colander set over a bowl. Let stand 15 minutes to collect their juice.
- 03
Whisk the tomato juice with 1/3 cup olive oil, red wine vinegar, garlic, and black pepper.
- 04
Combine bread, tomatoes, cucumber, onion, and basil. Toss with dressing and rest 20 to 30 minutes, until the bread is tender but not disintegrating.
Allergens & dietary notes
Suits: vegetarian · vegan
Written against the ingredients as listed. Swap anything and the list changes — check the labels on what you actually buy.
Related recipes
More on the salad shelf, or browse the full library.
