Tomato Bruschetta Panzanella

Besides being ridiculously delicious, what I love most about this Tomato Bruschetta Panzanella is that it can be whipped up in just under 30 minutes. Toasted pieces of bread are tossed with locally grown tomatoes that have quickly marinated in basil, garlic, olive oil and balsamic vinegar. Serve as is or with just about anything.

Course Recipes

Cuisine Italian

Keyword balsamic, basil, bread, salad, Tomato

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 248

Author Laurie McNamara

Ingredients

2 pints tomatoes choose your favorite: cherry, grape, heirloom, Campari or Roma, halved or quartered if large
1 heaping tablespoon sliced fresh basil about 15 or so leaves, rolled and sliced
2 cloves fresh garlic minced
1/2 teaspoon kosher salt plus more for bread
1/4 teaspoon freshly ground black pepper more to taste
2 pinches dried red pepper flakes optional
3 tablespoons olive oil plus more for bread
2 tablespoons balsamic vinegar
6 cups cubed crusty bread I used about 3/4 of a 1.9 pound loaf

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃).
In a bowl, toss the tomatoes with the basil, garlic, salt, black pepper, pepper flakes (if using), 3 tablespoons olive oil and 2 tablespoons balsamic vinegar and let marinate for a few minutes.
Place the cubed bread onto a rimmed, metal baking sheet. Drizzle generously with oil, season with a few pinches of kosher salt and then toss well with your hands. Spread out evenly and bake on the middle rack of your preheated oven for 8 to 10 minutes or until the edges are golden brown and toasted. Rotate the pan halfway to ensure even toasting.
Let the toasted bread cubes cool for 5 minutes before adding to a large serving dish. Pour the marinated tomatoes (and their liquids) over top of the bread and toss to combine. Serve immediately.

Nutrition