Panzanella
This Panzanella salad is a celebration of summer flavors, with crusty bread, juicy tomatoes, crisp cucumbers, and fragrant basil playing starring roles. The combination of textures and flavors, enhanced by a simple olive oil and vinegar dressing, creates a refreshing and satisfying dish perfect for sunny days.
— Constant Cookbook
Ingredients
- 1 loaf Very Crusty Italian Bread
- 1 whole English Cucumber, Halved, Seeded And Sliced
- 6 whole Assorted Tomatoes, Cut Into Wedges
- 1/2 whole Red Onion Very Thinly Sliced
- 1/4 cup Olive Oil Plus More For Drizzling On The Bread
- 1 Tablespoon Red Wine Vinegar
- Salt And Pepper
- 25 whole Basil Leaves, Chiffonade (more To Taste)
- Parmesan Shavings
- Olive Oil, For Drizzling
Instructions
- Preheat the oven to 275°.
- Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20 to 25 minutes to slightly crisp ("stale") the bread without toasting it. Remove it from the oven and allow to cool.
- Combine the bread, cucumber, tomatoes and onion in a large bowl. Shake together the olive oil, and vinegar, plus salt and pepper to taste in a small jar. Pour over the salad ingredients, tossing gently. Add the basil and parmesan shavings and toss again. Cover and allow to sit at room temperature for an hour or two before serving.
- Sprinkle with more salt and pepper to serve.
Cook Time
20M
Prep Time
PT10M
Yield
8
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