It’s probably not a secret that I have a slight obsession with tomatoes and bread. All I need to do is find a way to combine all essential vitamins and minerals into these two foods and then I could just eat them for every meal.
It is really amazing that something so simple looks and tastes absolutely amazing. Perhaps it is the simplicity, no fuss. I love eating this salad warm, right when the bread comes out of the oven. I never refrigerate my tomatoes, so they are always at room temperature. There’s just something about a warm summer salad that redefines the definition of comfort food.
One of the absolute best things about this salad is that you can make it for 2 or 22. It’s a simple multiplication or division of ingredients. I am always telling my girls that math is important for everything, especially cooking. Every kind of tomato would work well for this dish. I think 1 cup of tomatoes per person is appropriate.
Old bread. I literally used two day old bread for this. Stale bread doesn’t have to be used, but if you have it, use it rather than throw it out . I hate waste. Can you think of a tastier way to use stale bread? I can’t.
Perfectly toasted little croutons from heaven. A couple of reasons why I toast them slow and not under the broiler. 1. I don’t want to take the chance of them burning. It’s not like I have a truckload of stale bread just sitting around my house waiting to be added to a panzanella salad. 2. I want the entire piece of crouton to be crunchy, not just the top. It needs to be able to soak up the olive oil and the juices of the tomatoes without being a soggy mess.
While the croutons are baking up, this is when I prep the rest of my salad. Makes sense. I’m not one for wasting time in the kitchen. I know, it looks pretty divine. Simple ingredients go a long way. Enjoy!
- 4 cups cherry tomatoes (or any other tomato you like)
- 4 cups cubed stale bread, 1″ pieces
- 1/2 cup packed of chopped fresh basil, oregano, and parsley
- 3 Tablespoons olive oil, divided
- 1 Tablespoon balsamic vinegar
- 1 teaspoon salt, divided
- fresh black pepper
- Preheat oven to 205°C (400°F)
- Cube bread and toss with 1 Tablespoon extra virgin olive oil and 1/2 teaspoon salt
- Toast in the oven for 10 minutes (time depends on the size of bread cubes), careful not to burn bread
- While bread is toasting, cut tomatoes and dice herbs
- Toss tomatoes and herbs with remaining olive oil, vinegar, salt and a pinch of fresh black pepper
- When bread is toasted, toss with tomatoes and herbs
- Serve warm