Searching for a versatile dish? This torn bread salad featuring Michigan cherry tomatoes is perfect for a light lunch, side dish or summer potluck. Learn more about this Panzanella salad and snag the recipe to try a classic Italian dish.
Related Read: More ‘On The Table’ Recipes from Stacey Brugeman.
Cherry Tomato Panzanella Recipe
Makes 12 cups
- 12 ounces of 2- to 3-day old ciabatta bread, about half a loaf or 4 rolls
- 3⁄4 cup olive oil
- 1 anchovy, minced into a paste, plus
- 1 Tablespoon oil from the anchovy tin
- 1 Tablespoon red wine vinegar
- 2 pints of cherry tomatoes,
- about 4 heaping cups, halved
- 1 large shallot
- 1⁄4 teaspoon salt
- 1 cucumber, peeled, seeded and chopped
- 2 Tablespoons drained capers
- 4 large basil leaves, torn into small pieces freshly ground black pepper
- Tear the ciabatta into 1-inch, bite-sized pieces and allow it to sit, covered with a kitchen towel, for several hours to dry out.
- Place a large skillet over medium-high heat and add 1⁄4 cup of the olive oil. Once the oil is hot, add one-third of the torn bread and fry in a single layer, turning the pieces with tongs, until they are coated with oil and golden on at least one side. Working in batches, repeat this process twice with another 1⁄4 cup of oil and another third of the bread each time. Place all fried bread onto a baking sheet or other clean surface and set aside, discarding any oil left in the pan.
- In the bottom of a large serving bowl, place the minced anchovy, the anchovy oil and red wine vinegar, whisking to combine. Add the halved tomatoes, sliced shallot and salt. Toss this mixture with your hands, squeezing the tomatoes to release their juice. Fold in the cucumber and capers.
- Place fried bread onto tomato mixture and stir to combine. Season with torn basil leaves and freshly ground black pepper and serve.