Tuscan Bread and Tomato Salad (Panzanella)
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Thayer Allyson Gowdy
Prep and Cook Time: 40 minutes. Notes: Serve with a selection of fruits and cheeses.
How to Make It
Step 1
1
Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.
Step 2
2
Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.
Step 3
3
In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
7 tablespoons extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, peeled and coarsely chopped
1 12-inch length of baguette
2 tablespoons balsamic vinegar
2 teaspoons kosher or sea salt
1/4 teaspoon coarsely ground black pepper
8 very ripe assorted tomatoes (3 lb.), large ones chopped
1/2 cup basil leaves, torn into pieces or cut into ribbons
Directions
Step 1
1
Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.
Step 2
2
Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.
Step 3
3
In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.
Step 4
4
Note: Nutritional analysis is per serving.
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