Culinary Institute of America Recipe
Print Recipe


Bread Salad with Fresh Tomatoes

Panzanella II recipe by the CIA - F



Makes 8 Servings

  • 1 baguette, 24 inches long, preferably 2 days old
  • 1 tablespoon butter
  • 1/2 cup plus 3 tablespoons extra virgin olive oil
  • 1/4 cup chopped garlic
  • 2 pounds medium tomatoes
  • 1/2 cup white balsamic vinegar
  • 2 teaspoons salt, plus more as needed
  • 1 teaspoon ground black pepper, plus more as needed
  • 1 bunch basil
  • 1/2 cup roughly chopped parsley


  1. Cut the baguette into 1-inch cubes. Toast in 350°F oven for 1 to 2 minutes or until crisp and dry, stirring occasionally if necessary.
  2. Place the butter and 2 tablespoons of the olive oil into a 10-inch sauté pan over medium low heat. Allow the butter to melt and then add the garlic. Sauté the garlic until it is translucent, but not brown, 2 to 3 minutes. Toss the garlic mixture with the diced bread.
  3. Cut the tomatoes in 1/2-inch pieces and place in a large bowl. Add the vinegar, remaining olive oil, salt, and pepper.
  4. Layer one-quarter of the basil leaves on top of each other and roll into a tight bunch. Thinly slice the bunch of leaves crosswise to create long strips of basil approximately 1/8-inch thick (chiffonade).
  5. Just before serving, toss the bread, basil, and parsley with the tomatoes. Adjust the seasoning with additional salt and pepper if necessary.

Want new recipes delivered to your inbox each quarter?
Sign-up for our newsletter. Or sharpen your skills and learn to prepare similar recipes in our Boot Camps and Saturday classes. Subscribe Now >
Close Menu