Recipe from Kitchen Parade.


panzanella photo


Total time: 15 minutes
Makes 4 servings



  1. >Rub the garlic clove on the bread, then grill or broil both sides until lightly toasted. Tear into pieces.
  2. Core and dice the tomatoes. (Optional: If tomato skins are unappealing, it takes only a few extra minutes to ‘blanch’ tomatoes. Just drop them into boiling water for a minute, then rinse under cold water until the skins peel off easily with a knife. For ‘all meat’ tomatoes, cut them in half, then remove and discard the seeds with a small spoon. Chop the remaining tomato meat.)
  3. Combine the tomatoes, onion, cucumber, basil, garlic and capers in a large serving bowl. (Stop here if making in advance.)
  4. Just before serving, stir in the bread, letting it soak up the tomato juice for a minute. Splash with the vinegar and olive oil, then season to taste with salt and pepper.

Nutrition Information