Not Another Panzanella Recipe

1. 1

   Add olive oil, salt, pepper, and one ripped basil leaf to bottom of a large serving bowl. Chop the tomatoes into bite-sized pieces into the bowl and stir to combine. Let sit at least 15 minutes, as you prepare the rest of the ingredients.

2. 2

   Cut bread into 3/4 inch slices and toast in a toaster oven and toast until sligtly brown. (Or, grill or griddle to the same stage)

3. 3

   When cool enough to handle, rub a clove of garlic over both sides of the toast. If you haven't grated through a clove of garlic every three pieces or so, you aren't pressing hard enough.

4. 4

   Cut the toast into bite-sized cubes. Toss with tomato mixture and taste for saltiness, salt, and pepper.

5. 5

   Tear the basil leaves into the bowl and mix.

6. 6

   You can add an additional element if you have somehow grown tired of peak summer tomatoes. My favorites are sheepsmilk feta, avocado, or fresh mozzarella.

* Per serving · 4 servings · Values may vary.

No additional tips available.