Tomato Panzanella

Panzanella is an Italian salad traditionally made with stale bread. The bread absorbs the juices from the tomatoes and the dressing, making it soft and chewy.
By / Photography By The Naked South | January 27, 2016


  1. Heat oven to 375˚. Spread bread in an even layer on a rimmed baking sheet. Bake until lightly toasted, about 10 minutes. 
  2. Whisk together oil, vinegar, honey, and garlic in a large bowl until thick. Season with salt and pepper.
  3. Add tomatoes, onion, basil, and toasted bread; toss to combine. 
  4. Let sit for up to 30 minutes before serving drizzled with additional oil.

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  • ½ pound day-old crusty bread, torn into 1-inch pieces
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 small clove garlic, minced
  • Salt and freshly ground pepper
  • 1 ½ pounds ripe cherry tomatoes, halved
  • ¼ cup thinly sliced red onion
  • 1 cup fresh basil leaves
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