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Panzanella-Salad-with-Tomatoes-and-Croutons

Panzanella

Part 1 of 3 part series “Tomatoes, Tomatoes, Tomatoes”. Click here for Gazpacho, click here for Heirlooms and Eggs.

Tomato and crouton salad with peppers, cukes, red onion, capers and fresh basil.

The Sauce: Red Wine Vinaigrette – Three simple ingredients combine to orchestrate the fresh tomatoes, vegetables, and crispy bread cubes into a concert of summer ingredients from the garden.

 

Garden fresh tomatoes on fresh homemade bread

One day when I was in about third grade, my brother Sterling and I walked home from school on our lunch break. Mom wasn’t home but we let ourselves in and looked around for something to eat. We found an apple box size cache of season ripened tomatoes on the kitchen counter. Mom would often buy these large boxes at a discounted rate when the local grocery store had too many ripe tomatoes.

Panzanella-VegetablesWe decided to make Bacon, Lettuce and Tomato Sandwiches. Upon searching, we didn’t have any bacon, which was not often on hand, but we did have a loaf of mother’s homemade bread. We cut chunky slices as best we could. They wouldn’t fit in the toaster back in the day when bagel size slots weren’t available. We slathered them with mayo, carefully arranged thick uneven slices of ripe tomatoes, topped with a leaf of lettuce and another slice of homemade bread. It was a lofty sandwich compared to the bologna and wonder bread lunches our friends were eating back at the school yard lunch tables. So perfect, you couldn’t purchase one as tasty in a four-star restaurant.

This salad reminds me of that sandwich, chunky cubes of hearty bread and ripe, red tomatoes all bound together with a savory sauce. Using the basic ingredients of our sandwich and a few complimentary veggies, it makes a light and crunchy summer garden salad.

 
Recipe: Panzanella

Prep Time: 10

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Minutes | Cook Time: 10 Minutes | Yield: 6 Servings | Level: Easy

Ingredients

  • 6 oz ciabatta or other sturdy white bread, 2-3 days old
  • 2 Tbsp plus 1/3 cup olive oil, divided
  • 2 Tbsp red wine vinegar
  • 1 small clove garlic, minced
  • dash of salt and pepper
  • 3 medium tomatoes, 1/2-inch dice
  • 3/4 cups cubed yellow peppers, 1/2-inch dice
  • 3/4 cups cubed cucumbers, seeded removed 1/2-inch dice
  • 1/2 cup finely sliced red onions
  • 1/4 cup capers, drained
  • 1/4 cup thinly sliced fresh basil leaves

Instructions
1 Preheat oven to 425 degrees.

Panzanella-Ciabatta-Bread-Cubes2 Cut the bread in 1/2-inch cubes. Dump bread in the center of a baking sheet. Drizzle 2 tablespoons of olive oil on the bread and toss to lightly coat cubes.

3 Spread out in a single layer and bake for 10 minutes or until cubes are golden brown stirring once halfway through. Set aside to cool.

4 In the meantime, add red wine vinegar and garlic to a large bowl. Slowly whisk in 1/3 cup olive oil to emulsify. Salt and pepper to taste.

Panzanella-Vinaigrette5 Next add the tomatoes, peppers, cucumbers, capers, fresh basil leaves and bread cubes to the dressing and gently toss to coat.

Information
Notes
Serve this salad as soon as it is mixed for crispy bread cubes. Let stand at room temperature for 1 hour to let the flavors meld and soak into the bread.

Dish Designer

  • Exchange rough chopped Kalamata olives for the capers.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 23, 2012

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2 Responses to Panzanella

  1. Audrey August 26, 2011 at 4:54 pm #

    I really like the picture of the wisk and the green base against the background. Cool.

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