This is a great recipe for the summer because it’s not really cooking, it can be served cold, and it takes very minimal effort to make. Basically a dressed up bread salad and while I feel like it’s usually an appetizer dish, in the summer paired some fruit it could easily be a whole meal especially if you use really hearty bread (I used a thick seed-filled sourdough), this would pair really well with a nice piece of grilled fish or meat for a BBQ or cookout also.

Panzanella

AuthorMabCategoryDifficultyBeginner

Yields1 ServingServingsQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 1 kg cherry tomatoes, halved

 300 g day old bread, torn into pieces

 100 ml olive oil

 50 ml red wine vinegar

 1 shallot, minced

 100 g black olives, halved

 basil, parmesan cheese, for topping

Directions

1

Heat the oven to 180°C and place bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.

2

In a bowl, whisk together the remaining oil, vinegar, and shallot along with salt and pepper to taste. Toss dressing with the tomatoes, croutons, olives, and half the basil in a large bowl.

3

Spoon the panzanella onto a serving plate and top with the remaining basil.

Adapted from BBC Good Food

Ingredients

Ingredients

 1 kg cherry tomatoes, halved

 300 g day old bread, torn into pieces

 100 ml olive oil

 50 ml red wine vinegar

 1 shallot, minced

 100 g black olives, halved

 basil, parmesan cheese, for topping

Directions

Directions

1

Heat the oven to 180°C and place bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.

2

In a bowl, whisk together the remaining oil, vinegar, and shallot along with salt and pepper to taste. Toss dressing with the tomatoes, croutons, olives, and half the basil in a large bowl.

3

Spoon the panzanella onto a serving plate and top with the remaining basil.

Notes

Panzanella

IngredientsDirections