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Panzanella
Learn how to make panzanella, a classic Tuscan bread and tomato salad with this classic recipe from "Gourmet." It's the ideal side for all your summer cookouts.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 15 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Combine ½ cup extra-virgin olive oil and 2 Tbsp. red wine vinegar in a serving bowl (vinaigrette will not emulsify). Add 1 lb. tomatoes, trimmed and sliced, ¾ cup sliced unwaxed cucumber, ½ cup sliced red onion, and season with kosher salt and freshly ground black pepper. Toss to combine.
. red wine vinegar2 Tbsp. tomatoes (about 2 large or 1½ pints smaller varieties), trimmed and sliced or cut into wedges1 lbKosher salt and freshly ground black pepper
2
Add ¾ lb. day-old crusty bread, cut into 1" cubes and lightly toasted and toss to combine. Let rest at least ⏱️ 20 minutes. Add 10 fresh basil leaves, torn if large, and toss lightly. Editor’s note: This recipe was first printed in the August 1993 issue of ‘Gourmet.’ Head this way for more of our favorite summer recipes →
fresh basil leaves10
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