Appears in Cook's Illustrated July/August 2011, America's Test Kitchen TV
The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?
Panzanella recipes benefit from the liquid exuded by the tomatoes, so we tossed them with some salt and let them drain in a colander until they’d shed a good bit of juice. Using that juice in our Italian Bread Salad’s dressing boosted its f...