Yeast Free Tuscan Panzanella
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Learn more →Ingredients
4 servings
- ½ loaf (about 8 oz) day-old ciabatta or rustic white bread, 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
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - ¼ tsp black pepper
- ½ cup fresh basil leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil (for the dressing)
Instructions
- 1
Heat the oven to 400°F (205°C). Spread the torn bread pieces on a large rimmed baking sheet, drizzle with 2 tbsp of the olive oil, and toss to coat. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until the edges are golden and the pieces are crisp on the outside but still slightly chewy at the center.
- 2
While the bread toasts, combine the tomato chunks and cucumber slices in a large mixing bowl. Add the thinly sliced red onion and 1/4 tsp of the salt, toss to combine, and let stand for 15–20 minutes so the tomatoes release their juices.
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