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Recipe

Basic Tomato and Bread Salad

photo: Scott Phillips

Servings: 6 to 8

This take on a classic Tuscan panzanella features both fresh and sun-dried tomatoes.

Ingredients

  • 1/4 cup extra-virgin olive oil; more as needed
  • 1 Tbs. plus 2 tsp. red wine vinegar
  • 1-1/2 tsp. minced garlic
  • Kosher salt and freshly ground black pepper
  • 1/3 cup thinly sliced shallot
  • 8 oz. rustic Italian bread, sliced 3/4 to 1 inch thick
  • 1-1/4 lb. ripe beefsteak tomatoes
  • 1 lb. ripe tomatoes of your choice
  • 1/2 cup torn fresh basil
  • 1/2 cup coarsely chopped fresh mint
  • 1/3 cup oil-packed sun-dried tomatoes, thinly sliced

Nutritional Information

      Nutritional Sample Size based on 8 servings
      Calories (kcal) : 160
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Sodium (mg): 180
      Carbohydrates (g): 19
      Fiber (g): 2
      Sugar (g): 3
      Protein (g): 4

Preparation

  • In a small bowl, whisk the oil, vinegar, garlic, and a pinch each of salt and pepper. Add the shallot and stir to combine.
  • Heat a broiler or gas or charcoal grill to medium high. Brush the bread slices with olive oil on both sides and season lightly with salt. Broil or grill the bread, flipping once, until nicely toasted, 3 to 4 minutes total. Transfer the bread to a cutting board, then tear or cut it into 3/4-inch to 1-inch pieces.
  • Cut the tomatoes into pieces from 3/4 inch to 1 inch, and transfer to a large bowl. Toss the tomatoes with the dressing and a good pinch of salt, and let sit for 5 minutes. Toss the tomatoes with the bread, basil, mint, sun-dried tomatoes, 1/4 tsp. salt, and 1/4 tsp. pepper. Let sit, tossing occasionally, for 15 to 20 minutes before serving. Season to taste with salt and pepper.

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