INGREDIENTS
1 baguette (french, sourdough or ciabatta)
extra virgin olive oil
4-6 medium to large tomatoes
2 cloves garlic
12 basil leaves
juice of 1 lemon
1 tablespoon orange juice, preferably fresh
kosher salt
freshly ground black pepper
healthy drizzle of Butcher's Bunches Balsamic Drizzle
DIRECTIONS
- Preheat your oven to 325-350˚.
- Slice 8-12 ½ to ¾-inch slices from the baguette (a). Cut each slice into 6 cubes (b). Toss all the bread cubes with a hearty splash olive oil in a medium-size bowl (c). Do not worry if the bread cubes are not completely covered with olive oil...the cubes are covered...some cubes have absorbed more olive oil than others.
- Spread the bread cubes onto an aluminum foil-lined baking sheet.
- Bake the cubes for 12-15 minutes, until golden to caramel brown...be careful not to burn the cubes! When toasted to your liking, remove from the oven & allow to cool for a few minutes.
- While the cubes are baking, chop the tomatoes into bite-size chunks...slightly smaller than an inch in diameter. Place the tomatoes in a bowl large enough to hold & toss the tomatoes & bread cubes together.
- Next, finely chop the garlic cloves & add to the tomatoes.
- Lastly, chop the basil leaves well. Add to the tomatoes & garlic.
- Add the lemon juice, orange juice, a smidge of oilve oil, kosher salt & a few grinds of black pepper to the tomatoes, garlic & basil. Toss well together. Add the toasted bread cubes. Toss together well.
- Add a hearty drizzle of Drizzle to the panzanella salad & toss again. Allow the salad to sit for about 5-10 minutes to allow the bread to absorb the flavor from the juices & dressing, & also to allow the flavors to mingle.
- Serve the panzanella salad as a course with additional salt & pepper, or as a side dish with your favorite summertime dishes
Source : Entertaining Is Easy
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