Panzanella Recipe

Directions for Preparing Panzanella

1. 1

   Prepare the Vegetables

   Wash the heirloom tomatoes and cut them into bite-sized chunks. Peel and slice the cucumber into thin rounds. Peel the red onion and slice it thinly.

2. 2

   Make the Dressing

   In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.

3. 3

   Toast the Focaccia

   Preheat your oven to 375°F (190°C). Tear or cut the focaccia bread into bite-sized pieces and spread them on a baking sheet. Toast in the oven for about 10-12 minutes, or until golden and crispy.

4. 4

   Assemble the Salad

   In a large mixing bowl, combine the chopped heirloom tomatoes, sliced cucumber, and red onion. Add the toasted focaccia pieces and torn basil leaves.

5. 5

   Dress the Salad

   Drizzle the prepared dressing over the salad and gently toss everything together until well coated. Adjust seasoning with additional salt and pepper if necessary.

6. 6

   Serve

   Let the salad sit for about 10 minutes before serving to allow the flavors to meld. Serve at room temperature.