Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking


Bread Salad (Panzanella)


Home Cooking 4

Bread Salad (Panzanella)

Make Me Dinner | Jun 30, 2009 09:55 AM

I put this together last night using ingredients acquired at this weekend's farmers market. Quantities aren't as exact as I'd like, since I was mostly making it up as I went along. I made a sherry vinaigrette to go along with it, but I think a balsamic would also be good if not better.

1 day-old baguette, cut into 1" cubes
1/2 lb fresh mozzarella, cut into 1/2" pieces
1 pint grape tomatoes, halved
1 cucumber, peeled/seeded/salted/rinsed, quartered and cut into 1/2" slices
1 small red onion, halved lengthwise and thinly sliced
25-ish basil leaves, torn up into quarters or sixths
olive oil

Heat about 1/3 cup of the olive oil over medium-low heat (you'll want to use a large pan). Add the bread cubes, stir them around, and sprinkle them with salt. Keep stirring them every few minutes until they're toasted light-med brown, then take them off the heat.

In the meantime, toss all the other ingredients together in a large salad bowl. When the bread is done toasting, put that in too, then pour the vinaigrette over the whole thing and mix it together well.

1/4 cup sherry vinegar
3/4 cup olive oil
1 shallot, peeled and quartered
1/2 tsp salt
ground pepper

I used my immersion blender for this; it would also be easy enough to do with a food processor. Put everything in a bowl together except the olive oil, and blend well. Add in the olive oil a little at a time while you continue blending. I used most, but not all (maybe all but 2-3 tablespoons) of the dressing recipe on the salad.

Want to stay up to date with this post?

Recommended From Chowhound