Tomato Panzanella

Adapted from Saveur Magazine

What is it with me and bread lately? I seem to find a reason to work bread in where ever I can. This is the third version of a bread-based salad I’ve posted on this site and I can’t promise it will be the last. I know it’s a little early for tomatoes. As the tomatoes continue to get better and more plentiful, I believe this salad will continue to appear on my table.

  • 8 oz. whole wheat sourdough bread
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • Kosher salt
  • Black pepper
  • 1/2 pound ripe tomatoes (about 2 medium)
  • 1 cup baby arugula
  • 6 fresh basil leaves, torn
  • 1 small shallot, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • Preheat the oven to 350 degrees F.
  • Roughly tear the bread into bite-sized chunks. Drizzle with 2 tablespoons olive oil, then season with salt and pepper. Toss to coat, then spread in one layer on a rimmed baking sheet. Bake on the middle rack for 10 minutes. Bread will be toasted and slightly browned on the edges. Remove from the oven and set aside.
  • In a large bowl, combine tomatoes, arugula, basil and shallot. In a small bowl, make the dressing by whisking the remaining 1/4 cup oil with the vinegar, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the bread to the large bowl then drizzle the dressing over the salad. Toss to combine and taste for seasonings. Allow to sit for a few minutes before serving.
  • Quick Tips
  • 1. Use whatever crusty artisan bread you prefer. I found a terrific whole wheat sourdough that I really liked, so I went with it. The bread is at the heart of this salad, so make sure it’s one you really enjoy.
  • 2. If you are hoping to get your children to try salad, this is a no-brainer. It’s mostly bread and tomatoes and very little in the way of greens. A good “starter” salad for the uninitiated.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

 

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