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.
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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.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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