PANZANELLA is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. (panzanella---pronounce the double L’s like “Nellie” not “naya” as in Spanish)
- Preheat oven to 325°.
- Heat 3 Tbs. olive oil in heavy medium skillet over medium heat.
- Add garlic, thyme and rosemary; sauté until fragrant, about 1 minute. Remove from heat.
- Add bread cubes to skillet and toss to coat.
- Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes. Cool.
- In a bowl, combine tomatoes, cucumber and onion.
- Drizzle with oil and vinegar, season with salt and pepper and toss well.
- Place half the bread in a wide, shallow wooden bowl. Spoon half the vegetables over bread.
- Layer remaining bread on top and then remaining vegetables.
- Cover and refrigerate 1 hour.
- Add 1 Cup of torn basil leaves, toss salad and adjust seasonings as needed. If bread is dry, add a little oil.
- Serve immediately.
Serves 6.
- 2 summer tomatoes, cut into bite-size pieces
- 1 small cucumber, peeled and thinly sliced
- ½ small red onion, thinly sliced
- ½ cup good quality olive oil
- 3 tbsp red wine vinegar
- Salt and pepper to taste
- 4 cups herbed croutons (recipe below)
- 1 cup fresh basil leaves, torn into small pieces
Croutons:
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsps chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 3 ¾-inch thick country bread slices, crusts cut off, bread cut into ¾-inch cubes (about 4 cups total)