Panzanella
Browse the recipe Panzanella
Panzanella
VIDEO: Watch a step-by-step demonstration of this recipe on TLC's Home Made Simple.
Recipe from Allison Fishman
INGREDIENTS
| 1/2 | loaf peasant bread cut into croutons (1-inch cubes) |
| 4 to 5 | pounds best-quality tomatoes cut into wedges. |
| 1 | small bunch basil, torn |
| 1/2 | cup olive oil |
| 1/6 | cup red wine vinegar |
| 1 | clove garlic, smashed |
| Plenty of salt, fresh ground black pepper | |
PREPARATION:
- Heat oven to 300°F. Place croutons on a baking sheet and cook until firm (about 15 minutes).
- Smash a clove of garlic and remove the skin.
- Rub the inside of the bowl (in which you plan to serve the salad) with garlic.
- Add olive oil and vinegar; let sit with garlic clove.
- Put croutons, tomato wedges and basil in the bowl.
- Toss well and season with salt and pepper.
- Remove garlic just before serving.
This recipe appears in:
Italian