Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Lara McGraw
First published in Wish September 2004
Italian | No Cook | Vegetables | Vegetarian | Main Dish | All categories...
food
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Panzanella
This Italian peasant-style dish, which maximizes economy in the kitchen, includes leftover bread tossed with tomatoes and basil from the garden and olive oil from the pantry.
Ingredients (Makes 8 servings)
| 1 loaf | Italian bread, sliced into 1/2" cubes (about 4 cups) |
| 1/4 cup | red wine vinegar |
| 3/4 cup | extra virgin olive oil |
| 3/4 tsp | kosher salt |
| 3/4 tsp | cracked black pepper |
| 2 pints | cherry tomatoes (red and yellow), halved |
| 1 bunch | fresh basil leaves, torn into small pieces |
| 1/4 cup | caperberries or capers |
Instructions
- Preheat oven to 325°F.
- Place bread cubes on a baking sheet and toast for 5 minutes.
- In a large salad bowl, whisk together vinegar, olive oil, salt and pepper.
- Add toasted bread and toss.
- Mix red onion and tomatoes into the bread mixture and let stand for 30 minutes at room temperature.
- Just before serving, toss in basil leaves and caperberries.
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