Panzanella Bread Salad

It’s so hard to find good tomatoes these days. I’m not sure why that is. I remember summer tomatoes when I was a kid that were amazing. They were full of flavor and we would eat them on their own with a little sprinkle of salt. Of course, my parents grew tomatoes in their back yard so that’s probably why they were so good…they were perfectly fresh and ripened on the vine. The tomatoes that you find at the store or even at farm markets often don’t taste like much and don’t really compare to the ones I remember.

However, a little while back I did find some at Whole Foods that were grown at a local farm, and they were the best I’ve had in a long time. If you have some end of summer tomatoes and are looking for a good recipe, this is a classic dish that really showcases the tomatoes. It was also a good way to use up some of my basil. I grew it from seed and it’s finally growing well after staying kind of scrawny all summer. It’s in a sunnier spot now which it seems to enjoy. With bread, fresh basil, and tomatoes, it’s hard for this recipe to go wrong!

Panzanella

Ingredients:

1 small baguette (or about 2 rolls or half a loaf) of good crusty day old bread
olive oil
salt
pepper
garlic powder
2 tomatoes
1 cucumber
1/4 red onion
handful of fresh basil
3 cloves of garlic
balsamic vinegar
salt and pepper

Directions:

  • Cut the bread into large cubes. If the bread it still soft (mine was even after a couple days), preheat the oven to 400Β°. Place the bread cubes on a baking pan. Drizzle a little olive oil over top and sprinkle on salt, black pepper, and garlic powder to taste. Bake the bread cubes for 5-10 minutes until they dry out a little bit. If your bread is still soft and you skip this step, the bread will be really soggy once it soaks up juices in the salad.
  • Chop the tomatoes, peel and chop the cucumber, and thinly slice the red onion and basil. Place all the veggies in a large mixing bowl.
  • Once the bread is finished toasting, add it to the bowl and mix it up.
  • Drizzle on a little olive oil and balsamic vinegar and sprinkle on some salt and pepper to taste. Stir so everything gets evenly coated and serve right away. This salad is best eaten the same day it’s made because the bread will get soggy in the fridge overnight.
Advertisements

7 thoughts on “Panzanella Bread Salad

  1. Mmmm, I’ve never heard of panzanella before but this looks delicious! What a great way to use up bread. We always seem to have trouble finishing a whole baguette so this would be perfect for it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s