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.

recipe image

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

  1. Preheat oven to 325°F.
  2. Place bread cubes on a baking sheet and toast for 5 minutes.
  3. In a large salad bowl, whisk together vinegar, olive oil, salt and pepper.
  4. Add toasted bread and toss.
  5. Mix red onion and tomatoes into the bread mixture and let stand for 30 minutes at room temperature.
  6. Just before serving, toss in basil leaves and caperberries.

Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Lara McGraw