Chef Johns Panzanella Recipes

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FOCACCIA PANZANELLA



Focaccia Panzanella image

We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be crazy about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.

Provided by Chef John

Categories     Italian Salads

Time 50m

Yield 4

Number Of Ingredients 12

5 cups cubed focaccia bread
1 clove garlic, crushed
½ teaspoon white sugar
1 anchovy fillet
⅓ cup red wine vinegar, or more to taste
⅓ cup extra-virgin olive oil, or to taste
3 vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
⅔ cup sliced fresh mozzarella cheese
¼ cup thinly sliced red onion
½ cup fresh basil leaves, torn into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Place bread cubes on the prepared baking sheet.
  • Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
  • Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
  • Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
  • Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. Taste for seasoning before serving.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 29.1 g, Fat 20.3 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 231.1 mg

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