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Panzanella

Bread Salad with Fresh Tomatoes

Panzanella II recipe by the CIA - F

Ingredients

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

Directions

  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.

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