I made this recipe the other night and fell in love with it. It is so fresh and summery! I found out (yes, from Wikipedia) that a “panzanella” is a bread and tomato salad. This one is just flat out delicious. It is super fast and easy to make. We ate it with grilled chicken…. YUM!6 cups ¾-in rustic bread cubes
3 heirloom tomatoes, in 1-in chunks
3 thin slices from a large red onion, quartered
3 tbsp. snipped fresh basil
3 tbsp. white wine vinegar
2 tbsp. basil pesto
½ tsp sea salt
Freshly ground pepper, to taste
<--check out this honkin’ gorgeous tomato!
Toast bread cubes on a baking sheet for 5-10 minutes at 450oF or until toasty and firm. Let cool.
Place bread in a large bowl with tomatoes, onions and basil. Stir together remaining ingredients, drizzle over the salad, and toss to coat.
A few notes…. If this salad looks small, it is because I cut it in half. Also, I used balsamic wine vinegar because I prefer it to white wine vinegar. I found this recipe in one of my favorite cooking magazines, Something Extra. This a great FREE magazine put out by Raley’s. My favorite part is that it shows all the nutritional information! Check it out online: http://www.raleys.com/cfapps/se_flash/something_extra_digital.cfm