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Bread and Tomato Salad
This classic Italian-style panzanella combines juicy, colorful tomatoes with crispy toasted bread cubes. The bread soaks up the bright vinaigrette and the natural juices from the tomatoes while keeping a satisfying crunch. It makes a perfect light lunch or a refreshing side dish for summer cookouts. Fresh basil, sweet onion, and a garlic-infused dressing bring bold, savory flavors to every bite.
Ingredients
- 3 pounds ripe red, orange, and yellow tomatoes, cut in 1-inch chunks
- 1 cup basil leaves, torn into small pieces
- 1 cup flat-leaf parsley
- ¼ cup minced sweet onion
- 1 teaspoon coarse sea salt
- 3 cups Borealis French Peasant or Aroostook Wheat bread, crusts removed and cut into 2-inch cubes
- 3 tablespoons fruity extra virgin olive oil
- 3 cloves garlic, minced or grated
- 2 cloves garlic, thinly sliced
- 3 tablespoons balsamic vinegar
- ½ cup fruity olive oil (Fiore has a Tuscan Herb oil perfect for this dish.) 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
Instructions
- 1Mix the chopped tomatoes, torn basil, parsley, minced sweet onion, and coarse sea salt in a large mixing bowl. Leave the mixture at room temperature until you are ready to assemble the dish.
- 2Heat your oven to 400°F. Grab a separate bowl and toss the bread cubes with three tablespoons of the extra virgin olive oil and the minced garlic until the bread is thoroughly coated.
- 3Spread the coated bread cubes onto a parchment-lined baking sheet. Bake for 15 minutes, giving them a stir halfway through, until the croutons turn golden brown and crisp.
- 4Whisk the sliced garlic, balsamic vinegar, the remaining half cup of olive oil, sea salt, and black pepper together to make the dressing. Pour this vinaigrette over the resting tomato mixture right before serving and toss well. Gently fold in the toasted croutons and serve immediately.