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D: The Cookbook Recipes: Carbone’s Panzanella Salad

INGREDIENTS
SERVES: 4
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

STEPS
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.