Focaccia Panzanella
We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be crazy about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
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Ingredients
- 5cups cubed focaccia bread
- 1clove garlic, crushed
- ½teaspoon white sugar
- 1anchovy fillet
- ⅓cup red wine vinegar, or more to taste
- ⅓cup extra-virgin olive oil, or to taste
- 3vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste
- 1pint cherry tomatoes, halved
- salt and freshly ground black pepper to taste
- ⅔cup sliced fresh mozzarella cheese
- ¼cup thinly sliced red onion
- ½cup fresh basil leaves, torn into small pieces
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.Step 2
Place bread cubes on the prepared baking sheet.Step 3
Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.Step 4
Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.Step 5
Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.Step 6
Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. Taste for seasoning before serving.