Panzanella

Total Time
1hr
Prep
15 mins
Cook
45 mins

This is based on a similar recipe by Rori Trovato. It is made from day-old bread, and is delicious! Enjoy with a glass of wine for a perfect lunch, or serve as an appetizer. Most of the cooking time = waiting time. Waiting for the infused oil to cool, waiting for the flavors to meld before serving. This is a really easy recipe.

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Ingredients

Nutrition

Directions

  1. Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
  2. Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
  3. Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.
  4. Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
  5. In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
  6. Set aside for flavors to meld for half an hour before serving.