Thayer Allyson Gowdy Photo by: Thayer Allyson Gowdy

Tuscan Bread and Tomato Salad (Panzanella)

Prep and Cook Time: 40 minutes. Notes: Serve with a selection of fruits and cheeses.

Sunset JUNE 2006

  • Yield: Makes 4 servings
  • Total: 40 Minutes


  • 7 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, peeled and coarsely chopped
  • 1 12-inch length of baguette
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons kosher or sea salt
  • 1/4 teaspoon coarsely ground black pepper
  • 8 very ripe assorted tomatoes (3 lb.), large ones chopped
  • 1/2 cup basil leaves, torn into pieces or cut into ribbons


1. Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.

2. Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.

3. In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 420
  • Calories from fat: 69%
  • Protein: 5.6g
  • Fat: 32g
  • Saturated fat: 7.4g
  • Carbohydrate: 32g
  • Fiber: 5.4g
  • Sodium: 1260mg
  • Cholesterol: 16mg

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Tuscan Bread and Tomato Salad (Panzanella) Recipe