This classic Tuscan salad is a popular summer dish that uses tomatoes and basil fresh from the garden! This Italian bread and tomato salad manages to be light and refreshing, yet it’s still hearty enough to eat for supper or lunch.
YIELD: 4 SERVINGS • COOK TIME: 15 MINUTES
PANZANELLA SALAD
½ cup (120 ml) extra-virgin olive oil
2 French bread loaves, cut into 1” (2.5-cm) slices, total of 12 slices
Salt and pepper
2 lb (907 g) cherry tomatoes
2 red onions, sliced in half, cores intact
BASIL PESTO
1 bunch basil leaves
¾ cup (177 ml) extra-virgin olive oil
½ cup (70 g) pine nuts
½ cup (90 g) shredded Parmesan cheese
2 cloves smoked garlic
½ tsp kosher salt
½ tsp freshly ground black pepper
Salt and pepper, to taste
¼ cup (45 g) shredded Parmesan cheese
10 basil leaves
To make the salad, brush the olive oil on the French loaf slices. Season the bread slices with salt and pepper. Thread the cherry tomatoes onto metal skewers. Preheat your grill for medium-high heat, 375 to 450°F (190 to 232°C).
Grill the bread slices and tomatoes 2 to 3 minutes per side, or until lightly charred. Grill the onions 6 to 7 minutes, until charred and softened. Remove them from the grill.
Cut the bread slices and onions into bite-size pieces and place them into a large bowl. Add the tomatoes and mix.
To make the pesto, add all of the pesto ingredients to a food processor and pulse until smooth. Toss the pesto with the bread mixture. Season your salad with salt and pepper, and add the Parmesan cheese and basil leaves.