Panzanella

Cuisine

Italian

Servings

4

Total time

27 min

Prep

15 min

Cook

12 min

Difficulty

easy

Ingredients

• 1 Loaf 1 (16-ounce) loaf ciabatta bread, cut into 1-inch cubes, Cut into 1-inch cubes.
• 2 Pound 2 pounds beefsteak tomatoes, chopped, chopped
• 1 Each 1 English cucumber, chopped, chopped
• 1 Count 1 small red onion, thinly sliced, thinly sliced
• 1 Cup 1 cup fresh basil, chopped, chopped
• 3 Tablespoon 3 tablespoons red wine vinegar
• 0.33 Cup 1/3 cup extra-virgin olive oil
• 2 Count 2 cloves garlic, minced, minced
• 1.25 Teaspoon 1 1/4 teaspoons fine sea salt
• 0.5 Teaspoon 1/2 teaspoon black pepper

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 400°F* and complete the prep: cube the ciabatta, chop the tomatoes and cucumber, slice the red onion, mince the garlic, and chop the basil.

2. Toast the ciabatta

   2. Spread the ciabatta on the baking sheet and toast until *dry and lightly golden*, about *10 to 12 minutes*, tossing once halfway through.

3. Make the vinaigrette

   3. In the large bowl, whisk together the red wine vinegar, olive oil, garlic, salt, and black pepper until *well combined* and *slightly glossy*.

4. Juice the tomatoes

   4. Add the tomatoes to the vinaigrette and gently toss to release their juices; let sit for *5 minutes* so the *tomato vinaigrette* becomes juicy.

5. Combine the salad

   5. Add the toasted ciabatta, cucumber, red onion, and basil, then toss until the bread is *fully coated* and begins *soaking up the dressing*.

6. Rest and serve

   6. Let the salad rest at room temperature for *15 to 20 minutes*, tossing once, until the bread is *tender but chewy* and the flavors are blended.