Italian Bread Salad (Panzanella)

Published July 1, 2011. From Cook's Illustrated.

Why this recipe works:

Panzanella recipes benefit from the liquid exuded by the tomatoes, so we tossed them with some salt and let them drain in a colander until they’d shed a good bit of juice. Using that juice in our Italian Bread Salad’s dressing boosted its fresh flavor. Staling the bread in the oven until it… read more

Panzanella recipes benefit from the liquid exuded by the tomatoes, so we tossed them with some salt and let them drain in a colander until they’d shed a good bit of juice. Using that juice in our Italian Bread Salad’s dressing boosted its fresh flavor. Staling the bread in the oven until it turned golden brown gave our Panzanella a nutty flavor and allowed the dressing to lightly saturate the pieces of bread before we stirred in the tomatoes.

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Serves 4

The success of this recipe depends on ripe, in-season tomatoes and a fruity, high-quality olive oil.

Ingredients

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