Posted by https://www.creative-culinary.com/panzanella-tomato-bread-sala/
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Panzanella (Tomato and Bread) Salad for April Recipe Swap
The best use for stale bread and fresh tomatoes ever!
For the Croutons
- 1/4 cup unsalted butter
- 1 tablespoon minced garlic
- 6 cups cubed day-old bread (1/2-inch cubes)
- Sea salt and freshly ground black pepper
- 6 tablespoons finely grated Parmesan
For the Salad
- 2 pounds ripe heirloom tomatoes, diced
- 1/4 cup minced red onion
- 2 teaspoons minced garlic
- 2 Tbsp fresh lemon juice
- 2 Tbsp tomato water
- 2 Tbsp chopped fresh basil leaves
- 1 tsp mustard, preferably whole grain (I LOVE Maiille mustard)
- 1 tsp sea salt
- Black pepper to taste
- 2 cups mixed greens, torn
- Parmesan cheese
- Preheat oven to 375 degrees
- Melt the butter in a large skillet over medium heat and cook until it foams.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
- Add the bread cubes and toss to coat with the butter.
- Season with salt and pepper.
- Transfer the bread to a baking sheet; sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
- Drain the tomatoes while you prepare the rest of the ingredients; save the tomato water to use in the dressing.
- In a bowl, combine the onion, garlic, olive oil, lemon juice, mustard, salt and pepper and mix thoroughly. Add tomatoes and basil and stir gently. Let stand for 5 minutes.
- Add the croutons and toss well.
- Mound lettuce in a large bowl or on a plate. Top with a generous amount of the bread/tomato mixture.
- Shave Parmesan over the salad and serve immediately.