I absolutely love Panzanella. It is such a great recipe to make this time of year when the tomatoes are perfection. I especially love grabbing some at the local farmers market and running home to put this together. The longer it sits, the better it is!!! I cannot wait for you to try! Bon Appetit!!
Adapted from the Pioneer Woman
1 loaf very crusty Italian bread
1 whole English Cucumber, Halved, Seeded and Sliced
6 whole assorted tomatoes, cut in wedges
1/2 whole Red Onion very thinly sliced
1/4 c Olive Oil plus more for drizzling on the break
1 tbsp Red Wine Vinegar
Salt And Pepper
25 Whole Basil Leaves, chiffonade (more to taste)
Parmesian Shavings
Olive Oil for drizzling
Preheat the oven to 275 F. Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20-25 minutes to slightly crisp (“stale”) the bread without toasting it. Remove it from the oven and allow to cool.
In a large bowl, combine bread, cucumber, tomatoes, and onion. In a small jar, shake together the olive oil, vinegar, salt and pepper. Pour over the salad ingredients, tossing gently. Add basil and Parmesan shavings and toss again. Cover and allow to sit at room temperature for an hour or two before serving.
Sprinkle with more salt and pepper and serve.