Find a back issue

D: The Cookbook Recipes: Carbone’s Panzanella Salad

¾ cup extra-virgin olive oil
4 tablespoons butter
1 head garlic, roasted until tender and peeled
½ baguette (or other good bread), cut into 1/2-inch cubes
3 pounds any and all kinds and colors vine-ripened tomatoes
2 tablespoons red wine vinegar
1 bunch fresh basil leaves, torn
Sea salt and pepper

Preheat oven to 350°.

Heat ½ cup of the oil and the butter in a large ovenproof skillet over medium heat. When the butter is melted, add the bread cubes and mix well.

Place skillet in oven and bake until bread cubes are golden and crisp, 10 to 15 minutes. Remove skillet from oven and set aside to cool.

If using cherry tomatoes, remove stems and slice in half. For larger tomatoes, core and slice into medium cubes. Put tomatoes and roasted garlic in a large bowl, add vinegar and remaining ¼ cup of oil, then season to taste with salt and pepper. Mix well.

Shortly before serving, toss bread and basil with the tomatoes. Adjust seasoning. Spoon panzanella into each of 4 shallow soup bowls and garnish with pieces of torn basil.

8 comments on “D: The Cookbook Recipes: Carbone’s Panzanella Salad

  1. Holy tap dancing balls on crutches!! How in the world is this salad appropriate for the holiday season? Where in God’s green earth are you finding vine ripened tomatoes in Texas in December? Panzanella, like most other simple Italian recipes, only works when the ingredients are exceptional. Why don’t you call Mr. Barsotti and find out what kind of panzanella he has on his winter menu. Go on, I’m waiting.

  2. Carol has been placed on paid leave because of this inappropriate tomato post. Thank you for pointing this out.

  3. She’s supposed to voluntarily take vacation and then one day later you are supposed to say their is an ongoing review and the following day put out a press release that Carol is on paid leave. To which there will be ones if not tens of outraged complaints and then finally on the third day you move to the unpaid leave announcement.

  4. The recipe is something to look forward to in the summer. Thanks for posting it. What is the salad served over? I can’t tell from the pic – assumption is buratta or similar.