Panzanella (Italian Bread Salad)

Name: Panzanella (Italian Bread Salad)
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 6 cups rustic Italian or, French bread, cut or torn into 1-inch pieces (1/2 to 1 pound); 1/2 cup, extra-virgin olive oil; , Salt and pepper; 1 1/2 pounds, tomatoes, cored, seeded, and cut into 1-inch pieces; 3 tablespoons, red wine vinegar; 1 , cucumber, peeled, halved lengthwise, seeded, and sliced thin; 1 , shallot, sliced thin; 1/4 cup, chopped fresh basil

Side Dishes
Europe
Italian
Fruits & Vegetables
Vegetables
Salads
Cookbook Collection

Appears in Cook's Illustrated July/August 2011, America's Test Kitchen TV

The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?

SERVES 4

TIME 1¼ hours, plus 20 minutes cooling

Why This Recipe Works

This is a members' feature.