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+ servings
Tomato Bread Salad Recipe ( Panzanella )
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
THIS TUSCAN TOMATO BREAD SALAD IS A VEGETARIAN’S DREAM. CHARRED BRUSCHETTA RUBBED WITH GARLIC AND TOSSED WITH JUICY TOMATOES AND WILD MUSHROOM COOKED IN WHITE WINE.
Course: Appetizer
Cuisine: Italian
Servings: 4
Author: Florentina
Ingredients
  • 6 slices ciabatta bread 1 inch thick
  • 2 large heirloom tomatoes
  • 1/2 c mixed cherry tomatoes halved
  • 2 cloves large garlic
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp sea salt + more to taste
  • 4 leaves basil sprigs & blossoms
  • 8 leaves thyme sprigs & blossoms
  • in Sautéed Wild mushrooms white wine
Instructions
  1. Preheat a cast iron grill pan over medium hight heat. Grill the ciabatta bread on both sides until nice grill marks form.
  2. remove the garlic out of its paper and rub the grille bread on both sides. Using a seated bread knife, but it into 1 inch cubes. Or you could use your hand stop just tear it. Transfer it to large bowl.
  3. Cut the tomatoes into small wedges or chunks and add them to the bowl with the grilled bread.
  4. In a small bowl whisk together the olive oil, red wine vinegar and sea salt. Adjust seasonings to your taste and pour over the tomatoes and bread. Sprinkle with the thyme leaves and give everything a good toss to coat all over.
  5. Allow the panzanella salad to sit at room temperature for about 15 minutes before serving sprinkled with the fresh basil over the top.
  6. If adding sautéed wild mushrooms, this is the time to start working on them, while the panzanella is resting. Spoon them over the top just before serving.