Go Back

Print

Tuscan Bread Salad (Panzanella)

Ingredients

  • 4 medium tomatoes cut in about 1" cubes
  • 3/4 c. fresh basil julienned
  • 3 cloves garlic minced
  • 1/2 c. shaved Parmesan cheese
  • salt and pepper to taste
  • 3-4 c. crusty bread cubes
  • olive oil for toasting bread cubes - 3 Tbsp.
  • Dressing:
  • 2 tsp. garlic crushed
  • 1/4 c. red wine vinegar
  • 1/2 c. olive oil

Instructions

  1. Cube the tomatoes and set aside. Cut your crusty bread into 3/4-1" cubes. Heat the 2-3 tablespoons of olive oil in a skillet and when hot, toss in 3 cups bread cubes and the 3 cloves of minced garlic. Toss until the bread has toasted being careful not to let the garlic get too brown. Set aside.
  2. To cut the basil you are going to make a chiffonade. Stack about 10 leaves together and roll up like a cigar. Using a sharp knife cut thin strips and you have julienned basil. Toss this with your tomatoes.
  3. For the dressing, put the garlic, red wine vinegar in a bowl. Slowly drizzle in the olive oil until it has emulsified. Salt and pepper to taste.
  4. About five minutes before serving, toss the toasted bread cubes with the tomato/basil mixture and drizzle over the dressing and toss. You may not need all this dressing. You want the bread cubes to soak up the dressing and they will get a little mushy but still have those crusty edges. Sprinkle with the shaved Parmesan cheese. Serve immediately.