Tuscan Bread and Tomato Salad (Panzanella)
Makes 4 servings
Prep and Cook Time: 40 minutes. Notes: Serve with a selection of fruits and cheeses.
Thayer Allyson Gowdy
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
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.
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.
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.
Servings Makes 4 servings
- 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.