Panzanella Recipe

This is the Italian version of classic Middle Eastern fatoosh. The bread will soak up the tomato juices and the vinaigrette over time making for an even more flavorful salad.

For the Lemon-Garlic Vinaigrette:

  • ¼ cp freshly squeezed lemon juice (from about 1 to 2 medium lemons)
  • ¼ cp red wine vinegar
  • 3 medium garlic cloves crushed
  • 2 tsp sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil

For the salad:

  • 8 ounces day-old Italian bread (about 1/2 of a loaf), torn into large pieces and toasted in a 375 degree oven till lightly browned and dry.
  • 2 pounds ripe tomatoes, large dice
  • 1 thinly sliced red onion
  • 2 cucumbers peeled, seeded and halved lengthwise and cut into large dice
  • 1 packed cup fresh basil leaves, torn into large pieces
  • Kosher salt
  • Freshly ground black pepper

Optional add ins:

Ripe olive

Canned Tuna flaked

Canned Artichokes chopped

Cooked Shrimp

Grilled flaked halibut