Tomato Panzanella

By Ross_G

Ingredients

• 1 ciabatta roll
• 1/4 pound cherry tomatoes
• 1 or 2 shallots
• Fresh basil
• 1 tablespoon sherry vinegar

Preparation

Step 1

Toast the bread:
1. Heat the oven to 425°F.
2. Tear or cut the ciabatta roll into 1-inch pieces.
3. On a sheet pan, spread the ciabatta pieces in an even layer, drizzle with 1 tablespoon oil, and season with salt.
4. Toast in the oven while it heats until the ciabatta is lightly browned but still slightly soft, 5 to 6 minutes.

Make the panzanella:
1. Cut the cherry tomatoes in half.
2. Peel the shallots and thinly slice crosswise; separate the slices into rings.
3. Strip the basil leaves from the stems; coarsely chop the leaves.
4. In a large bowl, stir together the sherry vinegar, lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper. Add the ciabatta, tomatoes, shallots, and basil and toss until well combined.
5. Let the panzanella stand for at least 5 minutes before serving, so the ciabatta soaks up some of the liquid.