Panzanella

my mom made this for us a lot growing up

ingredients

• 2½ pounds ripe tomatoes (like heirloom, NOT cherry)
• 2 tsp kosher salt
• 3/4 pounds ciabatta bread (or whatever really. it needs a crust)
• 2 tbsp olive oil
• 8 MORE tbsp olive oil
• 1 small shallot
• 2 cloves garlic
• 2 tbsp white wine vinegar
• 1/2 ounce packed basil leaves

instructions

• preheat oven at 400F (thats like 204C)
• chop the tomatoes into large chunks, then put them into a strainer with a bowl underneath to catch liquids
• pour the salt over the tomatoes and toss them, trying to coat every piece with some salt
• cut the bread into large chunks, then toss them in a bowl with 2tbsp of olive oil
• put the bread in the oven for 10-15 minutes to make it crispy (but still chewy!)
• the tomatoes should strain for 15 minutes as well. take this time to mince 2 cloves of garlic, and 1 shallot
• take the bowl of tomato juices from beneath the strainer, and add 8 tbsp olive oil, 2 tbsp white wine vinegar, the minced garlic, the minced shallot, and mix them together. this is your dressing.
• roughly chop the basil into shreds (to shreds you say)
• combine the tomatoes, dressing, and bread into a large bowl and mix thoroughly. make sure the dressing gets to touch the bread and allow the bread to soak it in

makes 6 servings

you can absolutely go the no-oven route and just Not toast it, but it'll get really soggy. i personally enjoy this method but a lot of people do not

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Last updated 24R00

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