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It’s Tasty Tuesday over at Jen’s Balancing Beauty and Bedlam. Head on over to Jen’s for some great ideas for tasty cooking.
Are you running out of ideas for using up an overabundance of home grown tomatoes? Try this Panzanella (aka – bread salad) and you won’t be sorry. What makes this so good is using best quality ingredients. Be sure to use good tomatoes, good quality bread, and fresh basil.
1 loaf Ciabatta bread
3 T plus 1/2 cup olive oil
Ripe Tomatoes (about 2 1/4 lb) **I used a mix of cherry and regular tomatoes.**
1/4 cup pitted kalamata olives, halved lengthwise
1/4 cup drained capers
20 large basil leaves
1/4 cup red wine vinegar
1 garlic clove, minced
Salt and pepper
Heat oil in a large sauté pan. Cut bread into one inch cubes and cook over low to medium heat, tossing frequently for 10 minutes, or until nicely browned.
Core and chop tomatoes and place in a large bowl. Season tomatoes with salt and pepper to taste. Add olives, capers, bread, and basil.
Whisk together olive oil, red wine vinegar, and garlic. Pour over tomato mixture. Allow salad to stand at least 30 minutes before serving.