Learn how to make panzanella, a classic Tuscan bread and tomato salad with this classic recipe from 'Gourmet.' It's the ideal side for all your summer cookouts.
The classic Italian bread salad known as panzanella hinges on two things: really good bread and really ripe tomatoes. This is not a salad to make when tomatoes are out of season, so be sure to get your fill every summer when robust heirlooms, tiny sweet cherry tomatoes, and other fresh tomatoes are at their peak. You can use any variety of tomato you like, or even combine two or more types for more dynamic texture and flavor.
We like to do this on a baking sheet in a low oven set to 325°F for about 10–15 minutes, just until the croutons are crispy, but not browned. You can toast the bread up to a day ahead, and combine it with the tomatoes, cucumbers, onions, and vinaigrette up to 1 hour before you plan to serve it . As those seasoned tomato juices soak into the toasty nuggets, the magic of crispy-gone-soggy is taking place. It’s one of our favorite textures.
Italian Tomato Cucumber Red Onion Basil Main Side Dinner Nut Free Vegetarian Vegan Dairy Free Easy No-Cook Summer Gourmet
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