Panzanella Salad

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…

Panzanella Salad
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Cook time: 
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A wonderful little salad that would complete any meal.
  • 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
  1. 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.
  2. 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.
  3. Let bread and tomatoes cool. Seriously. Do it.
  4. 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.
  5. Toss bread, tomatoes, basil, dressing and cheese together. Refrigerate 20 min and serve!