Well, I know where NOT to take this salad. Haha. I think some people are just really basic when it comes to food. That’s not a bad thing at all. It’s just that some prefer to stick to good ‘ol iceberg salad and are a little apprehensive about trying new things. It happens. I took this Panzanella Salad to a get together and no one tried it. But, guess what, it’s delicious. They missed out. Who doesn’t love panzanella? I did make one huge mistake in trying to hurry so the roasted tomatoes were really warm and kinda mushed things up a bit. Oh well. Ok, on to the recipe…
- 1 Large Loaf of Italian bread (a couple days old is best)
- 2 cloves garlic, minced
- 6-8 large tomatoes
- 1 Cup Fresh Basil, chopped
- 4 Tablespoons Good Balsamic Vinegar
- ½ Cup Extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ Cup Pecorino Romano Cheese
- Slice the bread through the middle and cut into 1" cubes. Drizzle with Olive oil and bake at 400 until crisp like croutons. Usually only takes about 10 min and I turn mine halfway through.
- Chop tomatoes and place on a lightly greased baking sheet. Drizzle with more olive oil, salt, and fresh black pepper. Roast until soft. Usually about 20 min, sometimes longer.
- Let bread and tomatoes cool. Seriously. Do it.
- Whisk together the olive oil, balsamic vinegar, salt, pepper and garlic. Taste. If it's too oily add a little more balsamic. Also taste for seasoning. I know it's annoying, but depending on your oil and vinegar your salt and pepper measurements could change. Sometimes I'll thrown in a little lemon juice just to brighten things up.
- Toss bread, tomatoes, basil, dressing and cheese together. Refrigerate 20 min and serve!