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Classic, Fast, and Easy Recipe for Tomato Bread Salad

Savory Panzanella

Savory Panzanella

From Williams-Sonoma

Classic, Fast, and Easy Recipe for Tomato Bread Salad

Ingredients

  1. 2 tomatoes, cut into bite-size pieces
    1 small cucumber, peeled and sliced
    1 small red onion, thinly sliced
    1 cup fresh basil leaves, torn into small pieces
    1/2 cup extra-virgin olive oil, plus more as needed
    3 Tbs. balsamic or red wine vinegar, plus more as needed
    Salt and freshly ground pepper, to taste
    6 to 8 thick slices country-style white bread, torn into bite-size pieces

Directions

  1. In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well.
  2. Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.
  3. Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately.

Serves 4 to 6.

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