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Panzanella

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2 pounds ripe Roma tomatoes, cored and scored on the bottom
3/4 pound ciabatta bread, or other crusty, country-style white bread, 2-3 days old
1 C. thinly sliced red onions
1 Tbsp. minced garlic
1/4 C. red wine vinegar
2/3 C. plus 2 Tbsp. extra virgin olive oil
2 tsp. Mansmith’s Original Grilling Spice
1/4 C. thinly sliced fresh basil leaves
1 C. drained roasted red bell pepper strips
1/4 C. pitted kalamata olives, cut in half

 

Cut the bread into 1 inch cubes. Toss the bread cubes with 2 Tbsp. olive oil and bake in a 400º preheated oven for 8-10 minutes. Set aside. Submerge the tomatoes into a large pan of boiling water for 10 seconds. Remove the tomatoes with a slotted spoon into a bowl of ice water. Using a paring knife, peel the skins off the tomatoes. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1 inch cubes.

In a large bowl, combine the tomatoes, bread and onions. In a small bowl whisk together the garlic, vinegar, oil and Grilling Spice. Pour the dressing over the tomato mixture, stir in the basil, peppers and olives.

Cover and let the salad stand at room temperature for 1 hour.