Chef John's Panzanella recipe

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Ingredients

2 cups 1/2-inch stale bread cubes, or more to taste
¼ cup olive oil, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
½ teaspoon minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black pepper to taste
4 leaves fresh basil, thinly sliced, or more to taste

Nutrition Info

745.5 calories
carbohydrate: 68.4 g
cholesterol: 8.8 mg
fat: 45.8 g
fiber: 4.2 g
protein: 17.5 g
saturatedFat: 7.9 g
servingSize: -
sodium: 927 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.

  2. Sprinkle Parmigiano-Reggiano over the top of the bread cubes, cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.

  3. Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.

  4. Toss basil into tomato mixture, add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes, if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.

Recipe Yield

2 servings

Recipe Note

The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.

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