Are you willing to share the recipe?? Please do, if so! Thanks for sharing, regardless. It looks really yummy AND pretty, too!
awesome_trail_mix
It looks beautiful. I love panzanella!
KathleenKellyNY152
u/Salamandar_Sunshine4 and u/deeohdoublegzzy – Here You Go! (Ps – looks intense; it’s *simple &* well worth it!)
Ingredients:
1 loaf of Ciabatta bread, cut into 1-inch cubes – (leave out overnight or 2 to dry!) Extra virgin olive oil Kosher salt 2 lbs ripe cherry tomatoes, halved ¼ cup red wine vinegar 2 fresh garlic cloves, minced ½ teaspoon Dijon mustard Black pepper 2 small shallots, peeled & thinly sliced ½ cup packed fresh basil, torn (you don’t need more, trust me!) 4 oz fresh baby mozzarella (pearls)
1*. Heat the oven to 400 degrees F. 2*. In a large bowl, combine pre-cut bread cubes with LARGE drizzle of extra virgin olive oil & a generous pinch of kosher salt. Toss WELL to coat the bread (save the bowl for Step 3). Spread your bread cubes directly on a sheet pan in a single layer & bake in heated oven for about 10 minutes until golden (with crisp edges & chewy centers). (Taste to ensure crispness, do NOT eat them all – insanely tempting.). When done, take out to cool.
3*. Place a large colander over same mixing bowl noted above. Place halved tomatoes in the colander & sprinkle with kosher salt. Toss briefly, using your hand. Set aside for 10-15 minutes to allow tomatoes to release their juices into the mixing bowl.
4*. When ready, remove the colander with the tomatoes (set aside for now) & use the mixing bowl with the tomato juice to make your dressing. Add: red wine, olive oil, garlic, mustard & a large pinch of black pepper. Whisk all to combine. (use amounts shown at top)
5*. Add the tomatoes, bread cubes, shallots, basil & mozzarella pearls to the mixing bowl & toss to coat with the dressing. **Allow the salad to sit for 20ish minutes before serving. (wait at least the 20, trust me.)
6*. Toss the salad *ever so gently* & transfer to a platter (or serve right from the mixing bowl.)
**Tips:**
Any rustic day-old Italian bread will work, but I LOVE a good ciabatta for this.
Cut the bread cubes & leave out for a day (or two!) to dry & harden. I used a large ziploc & left the top open for two full days on the counter!
Plump, firm, ripe tomatoes from the garden are the best choice – you can use grape, heirloom etc…but I prefer fresh cherry. Be sure to slice & salt (Step 3) – I do this *while* toasting my bread cubes. The baking vs salt timing is perfect.
A nice balsamic glaze lightly drizzled over the top of the individual servings is amazing (but not necessary). (I used Trader-Joes-Giottos-Balsamic-Glaze on my serving.).
3 Comments
Are you willing to share the recipe?? Please do, if so! Thanks for sharing, regardless. It looks really yummy AND pretty, too!
It looks beautiful. I love panzanella!
u/Salamandar_Sunshine4 and u/deeohdoublegzzy – Here You Go! (Ps – looks intense; it’s *simple &* well worth it!)
Ingredients:
1 loaf of Ciabatta bread, cut into 1-inch cubes – (leave out overnight or 2 to dry!)
Extra virgin olive oil
Kosher salt
2 lbs ripe cherry tomatoes, halved
¼ cup red wine vinegar
2 fresh garlic cloves, minced
½ teaspoon Dijon mustard
Black pepper
2 small shallots, peeled & thinly sliced
½ cup packed fresh basil, torn (you don’t need more, trust me!)
4 oz fresh baby mozzarella (pearls)
1*. Heat the oven to 400 degrees F.
2*. In a large bowl, combine pre-cut bread cubes with LARGE drizzle of extra virgin olive oil & a generous pinch of kosher salt. Toss WELL to coat the bread (save the bowl for Step 3). Spread your bread cubes directly on a sheet pan in a single layer & bake in heated oven for about 10 minutes until golden (with crisp edges & chewy centers). (Taste to ensure crispness, do NOT eat them all – insanely tempting.). When done, take out to cool.
3*. Place a large colander over same mixing bowl noted above. Place halved tomatoes in the colander & sprinkle with kosher salt. Toss briefly, using your hand. Set aside for 10-15 minutes to allow tomatoes to release their juices into the mixing bowl.
4*. When ready, remove the colander with the tomatoes (set aside for now) & use the mixing bowl with the tomato juice to make your dressing. Add: red wine, olive oil, garlic, mustard & a large pinch of black pepper. Whisk all to combine. (use amounts shown at top)
5*. Add the tomatoes, bread cubes, shallots, basil & mozzarella pearls to the mixing bowl & toss to coat with the dressing. **Allow the salad to sit for 20ish minutes before serving. (wait at least the 20, trust me.)
6*. Toss the salad *ever so gently* & transfer to a platter (or serve right from the mixing bowl.)
**Tips:**
Any rustic day-old Italian bread will work, but I LOVE a good ciabatta for this.
Cut the bread cubes & leave out for a day (or two!) to dry & harden. I used a large ziploc & left the top open for two full days on the counter!
Plump, firm, ripe tomatoes from the garden are the best choice – you can use grape, heirloom etc…but I prefer fresh cherry. Be sure to slice & salt (Step 3) – I do this *while* toasting my bread cubes. The baking vs salt timing is perfect.
A nice balsamic glaze lightly drizzled over the top of the individual servings is amazing (but not necessary). (I used Trader-Joes-Giottos-Balsamic-Glaze on my serving.).
**Buon appetito!**