1 sm loaf sourdough bread, cut into 1 in squares. (6 cups)
1 tsp kosher salt
2 large ripe tomatoes, cut into 1 inch squares
1 hot house cucumber
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coursely chopped
(1 red bell pepper-optional)
Vinaigrette-
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 TBSP champagne vinegar
1/2 c olive oil
1/2 tsp kosher salt
1/4 tsp ground pepper
Instructions
Heat oil in large saute pan. Add the bread and salt. Cook over medium heat, tossing frequently, until nicely browned. Add more oil if needed.
Wisk together all ingredients for vinaigrette.
In a large bowl, mix the tomatoes, cucumber red onion and basil. Add bread cubes and toss with the vinaigrette. Allow to stand for half an hour before serving.
Serving
Suggestions
I prefer cutting majority of crust off bread.
Originally Submitted
1/28/2012
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