Panzanella (Bread and Tomato Salad)

Name: Panzanella (Bread and Tomato Salad)
Total time: PT0D0H0M
Yield: serves 10
Ingredients: 2 lb. medium tomatoes, cored and cut into small wedges; 12 oz. country-style bread, torn into bite-size pieces and lightly toasted; 1 cup loosely packed baby arugula; 12 fresh basil leaves, torn; 1 ⁄ 2 red onion, thinly sliced; 1 ⁄ 2 cup extra-virgin olive oil; 3 tbsp. red wine vinegar; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper, to taste

Serves
serves 10

PENNY DE LOS SANTOS

In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.

Ingredients

2 lb. medium tomatoes, cored and cut into small wedges
12 oz. country-style bread, torn into bite-size pieces and lightly toasted
1 cup loosely packed baby arugula
12 fresh basil leaves, torn
¹⁄₂ red onion, thinly sliced
¹⁄₂ cup extra-virgin olive oil
3 tbsp. red wine vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.

Step 2

In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.

In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.
In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.