Recipe 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.
Top Review by 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.
- 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 See How It's Made
- Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
- Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
- 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.
- Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
- In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
- Set aside for flavors to meld for half an hour before serving.