Panzanella
A delicious tomato bread salad perfect for summer and early fall when tomatoes are at their peak.
Ingredients
- 1/4 cup drained capers
- 2 tablespoons plus 1/4 cup red wine vinegar (divided)
- 12 ounces dense crusty bread
- 2 1/4 pounds ripe tomatoes
- 2 tablespoons plus 2/3 cup extra-virgin olive oil
- 1 garlic clove (grated)
- Salt and freshly ground black pepper
- 1/2 cup thinly sliced fresh basil leaves (or basil puree to taste)
- 1/4 of a red onion (thinly sliced)
- Fresh basil sprigs (for garnish)
Instructions
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
- Cut bread into 2-inch slices, evenly brush the slices with 2 tablespoons olive oil, distributing the oil among the slices and on both sides. Grill both sides of the bread in a grill pan until golden. Transfer bread to plate to cool briefly. Cut bread into 1-inch cubes and set aside.
- Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
- In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, basil, capers, and red onion; toss to combine. Serve immediately.
Notes
Source: Adapted from a recipe by Giada De Laurentiis
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