Panzanella

Submitted by Susiecat too

"This is based on a similar recipe by Rori Trovato. It is made from day-old bread, and is delicious! Enjoy with a glass of wine for a perfect lunch, or serve as an appetizer. Most of the cooking time = waiting time. Waiting for the infused oil to cool, waiting for the flavors to meld before serving. This is a really easy recipe."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 6

ingredients

• 1⁄2 cup olive oil
• 2 garlic cloves
• 1 loaf of good-quality bread (try sourdough, or rustic artisan breads)
• 2 tablespoons red wine vinegar
• 1 tablespoon minced shallot
• 2 large tomatoes, roughly diced
• 1⁄2 red onion, thinly sliced
• 1⁄2 English cucumber, roughly diced
• 1⁄2 cup fresh basil, chopped
• 6 -8 ounces fresh mozzarella cheese, roughly diced
• salt and pepper, to taste

directions

1. Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
2. Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
3. Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.
4. Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
5. In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
6. Set aside for flavors to meld for half an hour before serving.

Reviews

[bluemoon downunder]

I've never made Panzanella before and did LOVE this recipe, which I anticipate making again when the weather is warmer. But why wouldn't I love this: it was full of so many of my favourite ingredients! On this occasion, I halved the recipe which we enjoyed last night - and that still gave me a generous portion for today's take-to-work lunch. I followed the recommendations of two earlier reviewers and added a little balsamic vinegar to the red wine vinegar: a great blend of flavours. Otherwise I made this exactly to the recipe. A fabulous super star recipe, Susiecat too! I wouldn't change a thing. Thanks for sharing it.

 

[CookingONTheSide]

I loved this! I loved everything about it - tomatoes, garlic, croutons! This is a keeper and wonderful for this time of year. Thanks for sharing!

 

[DeeCooks]

Summer in a bowl...we have TONS of fresh tomatoes right now and are enjoying them immensely....I like this version of panzanella because I think the croutons are better in it than just plain dried bread. I used a bit less bread, more tomatoes, and more garlic (we always do, I think) and I'm looking forward to it again with some bay shrimp tossed in. Great version of the classic! Thanks!

 

[MasakoHI]

This salad was delicious and very filling. I made this for a BBQ and everyone seemed to have enjoyed it. Be generous with the salt since the salt brings out the flavor. I used about 1 tsp. salt in my salad with about 1/2 tsp. ground pepper.

 

[sassafrasnanc]

This was exactly what I wanted on a hot summer night! Perfect! I used a wonderful Brick Oven baked bread from local bread artisan and campari tomatoes and also used a little balsamic vinegar in addition to the red wine vinegar like Sharon did. I LOVE shallots so i doubled the amount. Thanks so much!