Panzanella Salad

A colorful and hearty Italian salad that puts juicy tomatoes and day-old bread to good use

Ingredients for Panzanella Salad

5 thick slices of sourdough or other hearty bread

Olive oil

1 tablespoon + 1 teaspoon of The Spice Apothecary’s The Taste of Tuscany seasoning

8-10 ripe tomatoes

1/4 cup of red wine vinegar

2 tablespoons olive oil

1 tablespoon fresh basil, chiffonade

1 teaspoon fresh thyme

Directions

Preheat grill or oven to 400 degrees.

Slice bread into inch thick pieces; drizzle both sides of the bread with olive oil and sprinkle with 1 tablespoon of seasoning.

Grill 3 minutes on each side or until toasted.

Cool bread a bit, cut into large chunks, and place in a mixing bowl.

Slice your tomatoes into wedges and toss them onto the bread chunks in your mixing bowl. The ratio should be about 50/50.

Lightly toss the bread and tomato mixture.

Vinegar and spice measurements depend on the amount of bread that you have, but start with a 1/4 cup of red wine vinegar and a teaspoon of Taste of Tuscany seasoning; you may need to add more after you toss thoroughly.

You want the bread to be coated with the vinegar to soften it a bit, but not to make it soggy.

Add 1 tablespoon of fresh basil, one teaspoon of fresh thyme and a light drizzle of olive oil.

Stir to combine and let sit a few minutes to let the vinegar, oil and tomato juices soak in.

Adjust the seasonings in the Panzanella Salad if necessary.

Enjoy!

Taste of Tuscany

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