Emulsifier Free Classic Panzanella
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Learn more →Ingredients
4 servings
- ½ loaf (about 8 oz) day-old ciabatta, torn into 1-inch pieces
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp kosher salt, divided
- 1 ½ lb ripe tomatoes (about 3 medium), cut into 1-inch chunks
- 1 english cucumber, halved lengthwise and sliced ½-inch thick
- ½ small red onion, very thinly sliced
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- ¼ tsp black pepper
- ½ cup fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the torn ciabatta pieces on a large baking sheet, drizzle with 1 tablespoon of the olive oil, and sprinkle with 1/4 teaspoon of the salt. Toss to coat, then spread in a single layer. Bake for 8–10 minutes, until the edges are golden and the pieces feel dry and crisp to the touch.
- 2
While the bread toasts, combine the tomato chunks and the remaining 1/4 teaspoon salt in a large mixing bowl. Toss and let stand for 10 minutes, until the tomatoes release their juices.
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