About this recipe
Are you looking for a great side dish for your next cookout? Try a taste of Italy with this panzanella tomato salad.
Loretta Paganini, founder of Loretta Paganini School of Cooking, shows how to make this simple summer dish. It starts with chopping tomatoes into big wedges. Then cube a baguette and toast in olive oil. Mix tomatoes and croutons together with any toppings you desire, and finish with a delicious balsamic dressing.
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Paganini recommends adding in sweet peppers, red onions, fresh basil, fresh mozzarella and even grilled chicken. If you don’t like how sharp raw red onions are, soak them in milk and rinse for a milder flavor.
Ingredients
Yields: 8 servings
Panzanella Tomato Salad
Balsamic Dressing
Directions
Panzanella Tomato Salad
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Toss bread cubes with salt, pepper and enough olive oil to coat.
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Bake in a 400°F oven for 10–12 minutes or sauté in a hot pan until the bread cubes are toasted and crispy.
TIP:
Allow the bread to become well toasted so it holds up in the dressing. -
Combine the toasted bread cubes, chopped red onion and tomatoes in a large bowl.
TIP:
For a milder onion flavor, soak chopped onions in milk and rinse before using.
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Toss with the balsamic dressing until evenly coated.
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Sprinkle with Parmesan cheese and serve immediately.
TIP:
Add fresh mozzarella, basil, sweet peppers or grilled chicken if desired.
Balsamic Dressing
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Whisk together balsamic vinegar, honey, basil, garlic, salt and pepper.
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Slowly whisk in the olive oil until the dressing is emulsified.
TIP:
Add the oil gradually for a smoother dressing.
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