Oxmoor House
Prep Time
10 Mins
Yield
4 servings (serving size: about 2 2/3 cups)

Like many Italian dishes, panzanella (pahn-zah-NEHL-lah) was probably first made out of necessity—combining stale bread with readily available fresh garden vegetables. This classic bread salad, full of juicy tomatoes, is like summer on a plate. For added color, we chose to use a combination of yellow and red heirloom tomatoes. If you prefer a drier panzanella, toast the bread before tossing it with the tomato mixture.

How to Make It

Step 1

Combine first 4 ingredients in a large bowl, stirring with a whisk. Stir in tomato and next 3 ingredients. Add bread and cheese; toss gently. Serve immediately.

Step 2

Serve with: Prosciutto-Wrapped Melon Slices

Cooking Light Fresh Food Fast Weeknight Meals

You May Like

Ratings & Reviews

detailaddict's Review

detailaddict
September 26, 2013
Not bad...I had a very ripe tomato to use and some old bread slices in the freezer, so this made a good side to a CL Lentil Burger, sans the bun. I made just a single serving with approximate proportions, threw in some roasted red pepper, and just a trace amount of dressing was needed. I didn't bother with the basil or olives and it was still good. I think having good heirloom tomatoes on-hand is key. This would pair well with Italian, Greek, or even Middle Eastern dishes so I will keep this recipe in mind.