Panzanella Salad

One of my favorite dishes of the entire summer is a simple, classic panzanella salad. When the tomatoes are perfectly ripe, the bread is nice and crusty, the basil is freshly picked from the garden and they’re all married together in olive oil, salt and red wine vinegar. It doesn’t get much better.

Ingredients

1 loaf of brick oven bread

1 red onion

2-2.5 lb tomatoes (I used a combo of roma and cherry)

1/2 cup evoo

1/4 cup red wine vinegar

basil for garnish

salt and oregano to taste

Directions

Slice your red onion and soak it in cold water for 1-2 hours, changing the water every 20-30 minutes. This will prevent the onions from giving you heartburn!

Next, slice your bread into cubes and put it into a large bowl. Note: If not using brick oven bread, I recommend toasting it first or it will get too soggy. If using brick oven, you can skip toasting!

Cut your tomatoes into bite sized piece and salt them separately before adding to the bread. This will allow the tomatoes to begin to release their juice and will coat the bread nicely once mixed together

Roughly chop your basil and add it in

Next, add your oregano, salt, oil and red wine vinegar

I add the red onion in last, after it is done soaking. Mix everything together until it is well combined

If you can make it ahead of time and let it marinate in the refrigerator for 1-2 hours before you eat it, it will taste even better!

Buon appetito!