Panzanella. In a nutshell, Panzanella is tomato-bread salad. I imagine it was originally created as a way to use up old, staling bread, as that is Panzanella's key component. And I can't remember the first time I ever tried it, but Panzanella has been one of my favorite delights for years and years.

The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor. Traditional panzanella is made with stale, dried bread that's rehydrated. But panzanella is more than just another tomato salad with some croutons - give everything about a half hour to mingle and mix, and this bread salad goes from "pretty good" to a bona fide can't-stop-eating-it dinner win. (Image credit: Emma Christensen) The most important players in this dish are the bread and the tomatoes. You can have Panzanella using 18 ingredients and 3 steps. Here is how you cook it.

Ingredients of Panzanella

It's 5 slices of ready-made garlic toast (about 3/4 in thick).
It's 1 of medium red bell pepper, de-seeded and chopped.
Prepare 1/2 of English cucumber, de-seeded and chopped.
You need 6 of baby tomatoes (I used 2 colour romanellas).
You need 1 handful of cherry tomatoes, halved.
Prepare 3 tbsp of capers.
Prepare 1 of shallot, finely chopped.
Prepare 2 tbsp of fresh dill, chopped.
Prepare 3 tbsp of fresh basil, chopped.
You need of Zest of 1 lemon.
Prepare of Zest of 1 orange.
You need 2 cloves of garlic, minced.
Prepare 1/4 cup of white wine vinegar.
It's 1/2 cup of extra virgin olive oil.
Prepare 1/2 tbsp of dried oregano.
It's 1 tsp of sea salt.
You need 1/2 tbsp of freshly cracked black pepper.
It's of Parmesan cheese.

Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe. Unraveling the mysteries of home cooking through science. Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad. To help you make every occasion, as well as every day, memorable, La Panzanella ® Artisanal Foods Co. crafts its Croccantini ® and Oat Thins artisan crackers using traditional recipes and only the finest ingredients.

Panzanella step by step

Put a large nonstick pan on medium heat. Your garlic toast should already come pre-buttered, so just put it in the pan for a few minutes per side to toast it up. When they're crunchy and slightly scorched, remove them to cool..
Put the bell pepper, cucumber, tomatoes, capers, shallot, dill, basil and lemon and orange zest in a large mixing bowl..
Whisk together the garlic, vinegar, olive oil, oregano, salt and pepper. Pour the dressing into the bowl of veg. Cut the garlic toast into bite-sized pieces and add them as well. Toss everything together, then refrigerate 30 minutes to overnight. When serving, use a veggie peeler to top the salad with slivers of parmesan cheese..

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