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Cherry Tomato Panzanella

Cherry Tomato Panzanella

A refreshing Cherry Tomato Panzanella that celebrates the simplicity of Italian tradition mixed with American homegrown love, featuring vibrant cherry tomatoes, crunchy bread, and fresh basil.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 6 cups Sturdy Bread (Sourdough or Ciabatta), cut into 1-inch cubes
  • 3 cups Cherry Tomatoes, halved
  • 1 large English Cucumber, diced into half-moons
  • 1/2 small Red Onion, thinly sliced
  • 1 cup Fresh Basil Leaves, torn or chiffonade
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tablespoons Red Wine Vinegar
  • 2 cloves Garlic, minced or pressed
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly cracked

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Cut the bread into one-inch cubes, drizzle with olive oil, sprinkle with salt, and bake for about 15 minutes until crisp.
  2. Slice the cherry tomatoes in half, sprinkle with salt, and let them sit for about 10 minutes to draw out juices.
  3. Prepare the cucumber and onion, then add them to the bowl with the tomatoes along with minced garlic.
  4. Whisk together the remaining olive oil and red wine vinegar, add black pepper, and pour over the vegetable mixture. Stir to combine.
  5. Add the toasted bread cubes to the bowl, toss everything together, and fold in the fresh basil. Let sit for at least 30 minutes before serving.

Notes

Use room temperature tomatoes for better flavor. Ensure bread is dry before toasting to prevent sogginess. This dish is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.