Italian Bread Salad (Panzanella) with Garlic and Capers

Name: Italian Bread Salad (Panzanella) with Garlic and Capers
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 cups rustic Italian or, French bread, cut or torn into 1-inch pieces (1/2 to 1 pound); 1/2 cup, extra-virgin olive oil; , Salt and pepper; 1 clove, garlic, minced; 2 , minced anchovy fillets (omit if making vegetarian); 2 tablespoons, rinsed capers; 1 1/2 pounds, tomatoes, cored, seeded, and cut into 1-inch pieces; 3 tablespoons, red wine vinegar; 1 , cucumber, peeled, halved lengthwise, seeded, and sliced thin; 1 , shallot, sliced thin; 1/4 cup, chopped fresh basil

0 comments

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

has video

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...

This is a members' feature.