Panzanella Recipe

Name: Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ tablespoons sherry wine vinegar; 2 ½ tablespoons red wine vinegar; 10 tablespoons extra virgin olive oil (1/2 cup plus 2 tbsp); 1 teaspoon Dijon mustard; 1 teaspoon honey; kosher salt; fresh ground black pepper; 3 lbs ripe heirloom tomatoes; 12 lb stale crusty bread, cut in cubes; ½ cup basil leaves, roughly torn

Servings: persons

2 ½ tablespoons sherry wine vinegar
2 ½ tablespoons red wine vinegar
10 tablespoons extra virgin olive oil (1/2 cup plus 2 tbsp)
1 teaspoon Dijon mustard
1 teaspoon honey
kosher salt
fresh ground black pepper
3 lbs ripe heirloom tomatoes
12 lb stale crusty bread, cut in cubes
½ cup basil leaves, roughly torn

1
In a small jar, combine vinegars, oil, mustard, honey, salt and pepper, and shake well.
2
Cut the tomatoes into wedges in a large bowl.
3
Pour vinaigrette over the tomatoes.
4
Toss several times over the next 3-5 minutes.
5
Put bread cubes in a large, pretty serving bowl.
6
Drain the juices from the tomato bowl into the bread and toss gently to coat.
7
Let stand 5 minutes.
8
Add the now-moist bread to the tomatoes.
9
Add basil and more pepper.
10
Toss gently.
11
Taste and adjust seasoning.
12
Return to the serving bowl and drizzle with just a touch more olive oil.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ½ tablespoons sherry wine vinegar, 2 ½ tablespoons red wine vinegar, 10 tablespoons extra virgin olive oil (1/2 cup plus 2 tbsp), 1 teaspoon Dijon mustard, and more.

Yes, Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panzanella

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