Italian Bread Salad (Panzanella) with Garlic and Capers

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Appears in Cook's Illustrated July/August 2011

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?

SERVES4

TIME1¼ hours, plus 20 minutes cooling

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WHY THIS RECIPE WORKS

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...

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