Yield: Yields about 6 cups.
Servings: 4 to 6
If you’ve never had a bread salad, you’re missing out on a great way to both use up leftover bread and showcase summer tomatoes. Bread salads are common in the Mediterranean and the Middle East, where cooks use stale bread as the primary ingredient. In this Italian version, called panzanella, we char the bread on the grill for added flavor. If you don’t feel like grilling the bread, you can toast it in a grill pan or under a low broiler.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
One of my most made and favorite FC recipes. I skip the mint and capers and use heirloom tomatoes.
I have made this salad dozens of times and it is my favorite tomato salad. I have taken it to many dinners and I am always asked to share the recipe. I usually omit the mint because it is not an ingredient I usually have on hand.
This was delicious! My anti carb men went back for seconds. Definately use the freshest tomatoes and herbs for a great summer salad. Grilling the bread (opposed to broiling) is best. I left out the cucumber but loved the capers.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?