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Gallery Tuscan Panzanella Recipe Summary Servings: 6

Ingredients Ingredient Checklist 9 tablespoons extra-virgin olive oil 1/2 pound crusty Italian country bread, cut into 1/2-inch-thick slices 3 garlic cloves, 1 halved and 2 minced 1 pound cherry tomatoes (3 cups), halved 1/2 cup thinly sliced red onion 1 cup bocconcini (mini mozzarella balls), halved 10 to 15 basil leaves, thinly sliced, plus whole leaves for garnish 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper

Gallery Tuscan Panzanella

Recipe Summary Servings: 6

Tuscan Panzanella     

Tuscan Panzanella

Tuscan Panzanella

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 9 tablespoons extra-virgin olive oil 1/2 pound crusty Italian country bread, cut into 1/2-inch-thick slices 3 garlic cloves, 1 halved and 2 minced 1 pound cherry tomatoes (3 cups), halved 1/2 cup thinly sliced red onion 1 cup bocconcini (mini mozzarella balls), halved 10 to 15 basil leaves, thinly sliced, plus whole leaves for garnish 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper

Directions

Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.

Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.

Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.

Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.

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All Reviews for Tuscan Panzanella

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All Reviews for Tuscan Panzanella

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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