Panzanella (Italian Bread Salad)

Name: Panzanella (Italian Bread Salad)
Total time: 1 min
Ingredients: 6 cups rustic Italian or, French bread, cut or torn into 1-inch pieces (1/2 to 1 pound); 1/2 cup, extra-virgin olive oil; , Salt and pepper; 1 1/2 pounds, tomatoes, cored, seeded, and cut into 1-inch pieces; 3 tablespoons, red wine vinegar; 1 , cucumber, peeled, halved lengthwise, seeded, and sliced thin; 1 , shallot, sliced thin; 1/4 cup, chopped fresh basil

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Total: 1 hours, 35 minutes

Servings: 4

Author : America's Test Kitchen

side dishes italian europe

Ingredients

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6 cups rustic Italian or, French bread, cut or torn into 1-inch pieces (1/2 to 1 pound)1/2 cup, extra-virgin olive oil, Salt and pepper1 1/2 pounds, tomatoes, cored, seeded, and cut into 1-inch pieces3 tablespoons, red wine vinegar1, cucumber, peeled, halved lengthwise, seeded, and sliced thin1, shallot, sliced thin1/4 cup, chopped fresh basil

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Instructions

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Step 1

The success of this recipe depends on ripe, in-season tomatoes and a fruity, high-quality olive oil.

Step 2

Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil and ¼ teaspoon salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.

Step 3

Gently toss tomatoes and ½ teaspoon salt in large bowl. Transfer to colander and set over bowl; set aside to drain for 15 minutes, tossing occasionally.

Step 4

Whisk remaining 6 tablespoons oil, vinegar, and ¼ teaspoon pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.

Step 5

Add tomatoes, cucumber, shallot, and basil to bowl with bread pieces and toss to coat. Season with salt and pepper to taste, and serve immediately.