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Community Recipe
from [marybillingsley]
Panzanella from Eating Well

Panzanella from Eating Well

  • Yield: 6 servings


  • 2 pound(s) ripe tomatoes
  • 1/4 cup(s) finely chopped red onion
  • 1/4 cup(s) chopped flat-leaf parsley
  • 3 tablespoon(s) finely slivered fresh basil
  • 4 cup(s) torn bite-sized pieces stale crusty bread
  • 1/4 cup(s) extra-virgin olive oil
  • 3 tablespoon(s) red-wine vinegar
  • 1/2 teaspoon(s) kosher or sea salt
  • 1/4 teaspoon(s) freshly ground black pepper


1. Cut larger tomatoes into wedges or chucks; cut any cherry tomatoes into halves or quarters. Combine in a large bowl with onion, parsley and basil. Add bread.

2. Whisk oil, vinegar, salt and pepper in a small bowl. Pour it over the salad and gently toss to coat the bread well. Let stand about 5 minutes before serving.

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Panzanella from Eating Well recipe