Summer equals juicy, sweet tomatoes which means it is the perfect time for Panzanella. Please make this with home grown or farmer’s market tomatoes. It makes all the difference in this dish. With all the warm weather, I am dreaming of the day that I can make this yummy bread salad. This is the version I developed after testing out a few different versions.
Serves 6 to 8
- 6 cups of bread cubes (or use bread that is slightly old and skip the toasting step)
- 3 large tomatoes, cut into chunks.
- 3 to 5 slices of red onion, quartered (depends on your tastes)
- 2 cloves of garlic, pressed or finely minced
- 1 large cucumber, cut into chunks (seeded if needed)
- 1/4 cup of basil leaves, shredded
- 1/3 cup extra virgin olive oil
- 3 T of red wine vinegar
- salt and pepper to taste
Preheat oven to 200 degrees. Place bread cubes on a cookie sheet and bake for 30 minutes. Transfer bread to a large bowl.
Add tomatoes, cucumbers, onion, garlic and vinegar and toss to mix well. Sprinkle with salt and pepper to taste. Add the olive oil and basil and mix. Allow salad to sit at room temperature for up to one hour to allow the flavors to develop and the bread to absorb the juices. Taste and add more vinegar, olive oil, salt or pepper as desired.
For a gluten free version, toast cubes of Udi’s white sandwich bread instead.