Italian
Panzanella
Ripe salted tomatoes release the liquid that transforms toasted country bread from crisp cubes into juicy, chewy bites. Cucumber, red onion, basil, capers, and a red-wine vinaigrette keep the Tuscan b
6 servings · 20 minutes prep · 12 minutes cook
Ingredients
Ingredients
- 1 1/2 pounds (680 g) ripe tomatoes, cut into wedges
- 1 teaspoon fine sea salt, divided
- 10 ounces (285 g) day-old rustic bread, torn into 1-inch pieces
- 5 tablespoons (75 ml) extra-virgin olive oil, divided
- 1 English cucumber, chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons drained capers
- 2 tablespoons (30 ml) red wine vinegar
- 1 small garlic clove, finely grated
- 1 packed cup basil leaves, torn
- Black pepper
Directions
Method
- Toss tomatoes with 1/2 teaspoon salt in a colander over a bowl; rest 20 minutes and reserve the juices.
- Heat oven to 400°F (205°C). Toss bread with 2 tablespoons oil and bake 10 to 12 minutes, until dry and lightly golden; cool.
- Whisk tomato juices, vinegar, garlic, remaining oil, remaining salt, and pepper. Toss bread, tomatoes, cucumber, onion, capers, and dressing. Rest 15 minutes; fold in basil and serve.
