Italian Bread and Tomato Salad (Panzanella)

🧂 Ingredients

• 4 medium tomatoes

  heirloom, vine, etc. (2.5 lbs or 3 cups)
• 1 cup cherry or grape tomatoes
• 1/2 loaf Italian or rustic bread, cut into 1 inch cubes

  = 8 to 10 ounces or 3 cups
• 3 Tablespoons olive oil, divided
• 1 clove fresh garlic, minced
• 1 Tablespoon white wine vinegar
• 1/2 teaspoon salt, plus more to taste
• pepper, to taste
• 1/4 cup fresh basil, torn

Instructions

• 1 Air dry bread cubes for 1 hour to firm up (or use day old or stale bread)
• 2 Preheat oven to 350°F. Roughly chop larger tomatoes (halve cherry tomatoes) and
  place in a colander over a large bowl. Season with 1/2 tsp salt. Let stand,
  turning once, for 15 minutes. Tomato juice collecting in the bowl will be used
  in the dressing; do not discard.
• 3 Meanwhile, combine 2 tbsp olive oil with minced garlic and a little salt and
  pepper in a dish. Toss mixture with bread cubes and spread in a single layer on
  a baking sheet.
• 4 Roast bread cubes until crispy, but not browned, 12 to 15 minutes. Remove from
  oven and set aside.
• 5 Whisk remaining 1 tbsp olive oil with the white wine vinegar and reserved tomato
  juice to form the dressing. Season with salt and pepper to taste.
• 6 In a large salad bowl or serving bowl, combine the bread cubes, tomatoes, and
  basil. Toss with the tomato dressing to coat. Let stand 5 minutes before
  serving.

Nutrition Info