Really Good Panzanella

By amaliana

"The success of this recipe depends on ripe, in-season tomatoes and a fruity, high-quality olive oil(the test kitchen prefers Columela Extra- Virgin)."

Ingredients

• 6 cups rustic Italian or French bread, cut or torn into 1-inch pieces( 1/2 to 1 pound)
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• 1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces
• 3 tablespoons red wine vinegar
• 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
• 1 shallot, sliced thin
• 1/4 cup chopped fresh basil

Details

Servings 4

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 400F. Toss bread pieces with 2 tablespoons oil and 1/4 teaspoon salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature.
2. Gently toss tomatoes and 1/2 teaspoon salt in large bowl. Transfer to colander and set over bowl;set aside to drain for 15 minutes, tossing occasionally.
3. Whisk remaining 6 tablespoons oil, vinegar, and 1/4 teaspoon pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally.
4. Add tomatoes, cucumber, shallot, and basil with salt and pepper to taste, and serve immediately.

Italian Bread Salad with Red Bell Pepper and Arugula

Substitute 1 thinly sliced red bell pepper for cucumber and 1 cup roughly chopped baby arugula for basil.