Reviews Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Back to Herb Panzanella with Tomatoes and Husk Cherries All Reviews for Herb Panzanella with Tomatoes and Husk Cherries - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6014_092710_panzanella.jpg
Ingredients Ingredient Checklist 16 Sun Gold tomatoes, halved 20 small husk cherries, husks removed, rinsed, and halved 1/4 small red onion, very thinly sliced Coarse salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 4 cloves garlic, crushed 6 slices ciabatta or rustic Italian bread, torn into 1-inch pieces 2/3 cup Tomato Water, or vegetable stock 2 tablespoons white balsamic vinegar 1 cup freshly picked herbs, such as, mint, basil, tarragon, chives, and oregano, chopped if large
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6014_092710_panzanella.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6014_092710_panzanella.jpg
6014_092710_panzanella.jpg
Ingredients
Ingredients
- 16 Sun Gold tomatoes, halved 20 small husk cherries, husks removed, rinsed, and halved 1/4 small red onion, very thinly sliced Coarse salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 4 cloves garlic, crushed 6 slices ciabatta or rustic Italian bread, torn into 1-inch pieces 2/3 cup Tomato Water, or vegetable stock 2 tablespoons white balsamic vinegar 1 cup freshly picked herbs, such as, mint, basil, tarragon, chives, and oregano, chopped if large
Directions
Preheat oven to 300 degrees.
Place tomatoes, husk cherries, and onion in a large bowl; season with salt and pepper. Drizzle with 1 tablespoon olive oil; toss to combine and set aside.
In a medium ovenproof skillet, heat 3 tablespoons olive oil over medium-high heat. Add garlic and cook, until lightly browned. Add bread and toss to coat; season with salt and pepper. Transfer skillet to oven and bake until bread is crisp, about 12 minutes.
Add bread to bowl with tomatoes, along with tomato water and vinegar; toss to combine. Let stand, occasionally tossing to evenly saturate, until liquid is absorbed, 2 to 3 minutes. Add herbs and toss to combine; drizzle with remaining 1 tablespoon olive oil and serve immediately.
Reviews
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Herb Panzanella with Tomatoes and Husk Cherries
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Herb Panzanella with Tomatoes and Husk Cherries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
