Panzanella | The Jewish Week | Food & Wine



Panzanella (Melanie Young)

Serves 4

Facebook icon
Twitter icon

6 cups bread cubes (cut ½ in thick) -use a thick Italian bread or sourdough boule

6 ripe medium size tomatoes, cut into ½ inch chunks, or 2 pints sliced cherry tomatoes

1 cucumber peeled and sliced into ½ inch chunks.

3 tablespoons red wine vinegar (you can add more to taste)

1/2 cup extra virgin olive oil

½ sliced shallot  

1/4 cup fresh chopped basil

1/4 teaspoon pepper


Toss bread cubes in two tablespoons olive oil until very lightly coated and place evenly on a baking sheet. Place on top rack of event and cooked for 12 to 15 minutes until lightly toasted like a crouton. Once cooked, remove and set aside.

Slice tomatoes and place in a colander over a wide boil to drain. Toss occasionally to collect more tomato juice.

Whisk remaining olive oil, vinegar and pepper into the bowl of drained tomato juice.

Add bread cubes to tomato vinaigrette and toss. Let bread absorb juices for about 10 minutes.

Slice cucumbers and shallot.

Add tomatoes, cucumbers and shallot slices into the bowl with bread. Mix in basil and toss.

Optional: Cut one medium-size fresh peach into small chunks and toss in.

Serve immediately.