Chef John's Panzanella
Ingredients1 h servings 746
- Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
- Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
- Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
- Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Per Serving: 746 calories; 45.8 68.4 17.5 9 927 Full nutrition
ReviewsRead all reviews 35
Excellent! I kept the ingredients the same but changed the toasting method of the bread. I placed the olive oil tossed bread cubes on a cookie sheet in a 400 degree oven for approx. 5 min. Stirr...
Very tasty salad! I've had it before YEARS ago (maybe 30?), & it was, as Chef John says, a little less pleasant because of the sogginess of the bread. I wonder though, if you could use a high ...
This recipe looked simple and fun. It was! I made it even easier by using bagged Cheese & Garlic Croutons, and hot house tomatoes. Also used fresh basil from my garden and added shrimp that I'd ...
Huge hit! Thought I would burn the bread. I didn't. The cheese did stick to the bottom of pan and I had to run outside to avoid the smoke detector going off but I actually used the scrapings in ...
Wow! Once again Chef John has come up with a great recipe. I was tempted to bake the bread cubes but I followed the recipe and am I glad I did. This was delicious! The bread was not soggy at ...
I was looking through my stash of recipes looking for something inspiring to make. I came across this and instantly remembered how much I loved this salad. I didn't change a thing then and I won...