Panzanella (Bread Salad With Fresh Tomatoes)

1. 1

   Cut the baguette into 1 inch cubes.

2. 2

   Toast in a 350*F oven for 1 to 2 minutes, or until crisp and dry, stirring occasionally if necessary.

3. 3

   Place the butter and 2 TBs of the olive oil into a 10 inch saute pan over medium low heat.

4. 4

   Allow the butter to melt and add the garlic.

5. 5

   Saute the garlic for 2 to 3 minutes until it is translucent, but not brown.

6. 6

   Toss the cooked garlic, butter and oil with the bread cubes.

7. 7

   Slice the tomatoes and place in a large bowl.

8. 8

   Add the vinegar, remaining olive oil, salt and pepper.

9. 9

   Layer one quarter of the basil leaves on top of one another and roll into a tight bunch.

10. 10

    Thinly slice the bunch of leaves crosswise to create long strips of basil approximately 1/8 inch thick.

11. 11

    Just before serving toss the bread, basil and parsley with the tomatoes.

12. 12

    Adjust the seasoning with additional salt and pepper if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.