Recipe

Panzanella

Recipe
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Photo by Jennifer Perillo

This recipe was entered in the contest for Your Best Tomato Recipe
Chef
Jennifer Perillo's Notes: This Italian bread salad is a good way to use up day (or even two-day) old bread. Make sure to ask your local farmer about their practices and method to deal with late blight. Personally...
This Italian bread salad is a good way to use up day (or even two-day) old bread. Make sure to ask your local farmer about their practices and method to deal with late blight. Personally, it's worth it to spend a little more to ensure chemical-free tomatoes (I found some for only $2.50 a pound at Alex Farms, a vendor at the Carroll Gardens' Greenmarket).

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Serves 4

4 1/2-inch thick slices of stale ciabatta or other stale crusty bread Ask a question about this ingredient

3 medium-large tomatoes, coarsely chopped Ask a question about this ingredient

3 ounces fresh mozzarella, diced Ask a question about this ingredient

1 tablespoon extra virgin olive oil Ask a question about this ingredient

1 1/2 tablespoon balsamic vinegar Ask a question about this ingredient

Salt and freshly ground pepper, to taste Ask a question about this ingredient

handful of fresh basil leaves Ask a question about this ingredient

Preheat oven to 400ºF. Cut bread into cubes and place on a rimmed baking sheet. Bake until toasted and golden, about 5 minutes.
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Meanwhile, add tomatoes and mozzarella to a medium bowl. Pour in oil and vinegar and toss to coat well. Season with salt and pepper. Tear basil leaves (or slice into a chiffonade if you want to show off your knife skills) and toss with tomato mixture. Let sit 10 minutes to release juices and let flavors marinate.
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Add bread cubes to the tomato salad. Toss well and let stand to soak up juices, just a minute or two tops. Evenly divide onto four plates and serve immediately.
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1 Comment on Panzanella

koshercamembert added over 2 years ago

I love panzanella, especially in the summer when my baguettes (and other breads) go stale quickly. I've never added mozerella, but it's a great option!