Serves 4
40 min
Easy Panzanella
Recipe GLPR8f7c2e4437c438
A vibrant Mediterranean bread salad featuring ripe tomatoes, briny olives, and capers combined with fresh basil and red onion. Toasted sourdough bread rubbed with garlic and drizzled with olive oil is tossed in at the end, allowing the flavors to meld beautifully. Perfect as a light side dish or vegetarian main.
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Ingredients
6 ripe tomatoes, cored and quartered
8 kalamata olives, pitted
1/2 tablespoon small capers, drained
2 tablespoons red onion, finely sliced
6-8 large fresh basil leaves, finely minced
1/4 teaspoon salt
2 thick slices of sourdough bread
1 garlic clove, cut in half
1 teaspoon olive oil, divided
Directions
In a large bowl, combine the quartered tomatoes, pitted kalamata olives, drained capers, finely sliced red onion, minced fresh basil, and salt. Toss gently to mix all ingredients together.
Drizzle half of the teaspoon of olive oil over the tomato mixture and toss to coat evenly. Set the bowl aside at room temperature.
Toast the two thick slices of sourdough bread until golden and crispy using a grill, oven, or toaster. Once toasted, rub the cut side of each half garlic clove onto each bread slice, then drizzle each slice with the remaining half teaspoon of olive oil.
Cut the garlic-rubbed, toasted bread into large chunks.
Allow the tomato salad to rest at room temperature for 30 minutes to allow the flavors to develop and meld together.
Just before serving, add the bread chunks to the tomato mixture and toss gently to combine. Divide among four plates and serve immediately.
