Total Time
1hr
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition

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

(6)
Most Helpful

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.

bluemoon downunder September 19, 2008

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!

Lainey6605 August 22, 2008

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!

DeeCooks August 03, 2008

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