Tuscan Bread and Tomato Salad (Panzanella)

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

Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 420Calories from Fat 69

% Daily Value *
Total Fat 32g50%

Saturated Fat 7.4g37%
Cholesterol 16mg6%
Sodium 1260mg53%
Total Carbohydrate 32g11%

Dietary Fiber 5.4g22%
Protein 5.6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Tuscan Bread and Tomato Salad (Panzanella)