Panzanella
photo by sassafrasnanc
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 cup olive oil
- 2 garlic cloves
- 1 loaf of good-quality bread (try sourdough, or rustic artisan breads)
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 2 large tomatoes, roughly diced
- 1⁄2 red onion, thinly sliced
- 1⁄2 English cucumber, roughly diced
- 1⁄2 cup fresh basil, chopped
- 6 -8 ounces fresh mozzarella cheese, roughly diced
- salt and pepper, to taste
directions
- Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
- Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
- Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.
- Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
- In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
- Set aside for flavors to meld for half an hour before serving.
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Reviews
-
I've never made Panzanella before and did LOVE this recipe, which I anticipate making again when the weather is warmer. But why wouldn't I love this: it was full of so many of my favourite ingredients! On this occasion, I halved the recipe which we enjoyed last night - and that still gave me a generous portion for today's take-to-work lunch. I followed the recommendations of two earlier reviewers and added a little balsamic vinegar to the red wine vinegar: a great blend of flavours. Otherwise I made this exactly to the recipe. A fabulous super star recipe, Susiecat too! I wouldn't change a thing. Thanks for sharing it.
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Summer in a bowl...we have TONS of fresh tomatoes right now and are enjoying them immensely....I like this version of panzanella because I think the croutons are better in it than just plain dried bread. I used a bit less bread, more tomatoes, and more garlic (we always do, I think) and I'm looking forward to it again with some bay shrimp tossed in. Great version of the classic! Thanks!
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This was exactly what I wanted on a hot summer night! Perfect! I used a wonderful Brick Oven baked bread from local bread artisan and campari tomatoes and also used a little balsamic vinegar in addition to the red wine vinegar like Sharon did. I LOVE shallots so i doubled the amount. Thanks so much!
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RECIPE SUBMITTED BY
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And my *biggest* and *BEST* cat of all:
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I am a busy mom of small children by day, and I work part-time as a doctor at night. I am trying to find the ever-elusive balance between career-track and mommy-track. Cooking and baking bring me joy, and I love to see my kids eat healthy homemade foods. I have relatives with a local organic farm, so I use their produce as much as possible. Yum!
After some trial and error with rating recipes for various contests and tag games, I think I will from now on stick to the definitions provided by Zaar:
3 stars means I liked it! I might have had to make some adjustments, though.
4 stars means I LOVED it! Almost no adjusting was necessary.
5 stars means one of the most outstanding things I have ever tasted! Stands, as is, as a fabulous dish.
I can't imagine giving only 1 or 2 stars -- that would mean that I either picked a recipe that I should have known wouldn't suit my taste, or that I really messed up while making the recipe.
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