Cook on the go
Get Sweet'N'Spicy free on the App Store
⚠ Contains Allergens
Place 2 1/2-pounds of tomatoes, cut into bite-sized pieces, into a colander set over a bowl. Season with 2 teaspoons of salt and toss to coat. Set aside at room temperature to drain, tossing occasionally, for a minimum of 15 minutes.
In a large bowl, toss 6 cups of ciabatta bread cut into 2-inch cubes with 2 tablespoons of olive oil. Transfer the bread to a baking tray. Bake in a 350°F oven for 15 minutes until crisp and browned. Remove from the oven and let cool.
Remove the colander of tomatoes from the bowl, keeping the accumulated tomato juice in the bowl for the dressing.
To the tomato juice in the bowl, add 1 minced shallot, 2 minced garlic cloves, 1/2 teaspoon Dijon style mustard, and 2 tablespoons red wine vinegar. Whisk constantly while drizzling in 1/2 cup of olive oil. Season the dressing with salt and pepper to taste.
In a large bowl, combine the toasted bread, drained tomatoes, and the prepared dressing. Add the chopped fresh basil and toss everything to coat thoroughly. Let the Panzanella Salad rest for 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.
Serve the Panzanella Salad and enjoy.
Favorite RecipesDiscover recipes already generated from creators and ready to cook without testing your cred.
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...