Italian Panzanella | Alfie Cooks

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Name: Italian Panzanella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; SIGNATURE SELECTS Vinegar, Red Wine; Fresh Basil; Organic Red Onion Bag; Napoleon Co. Grille Garlic Cloves; Morton Iodized Salt, 26 Ounce; McCormick Ground Oregano; Organic Tomatoes On The Vine; Asturi Bruschettini, Classico Virgin Olive Oil; Oven Joy Bread, White, Enriched Sandwich

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Italian Panzanella

Serves 620 mins prep10 mins cook

A refreshing Italian Panzanella salad, perfect for summer with seasonal tomatoes, crunchy garlicky croutons, and a simple dressing. This version mixes things up from traditional soaked stale bread to roasted croutons, making it a delightful and tasty dish.

0 servings

What you need

pepper

tbsp red wine vinegar

oz fresh basil

red onion

clove garlic clove

tsp salt

tbsp dried oregano

lb fresh tomatoes

Asturi Bruschettini, Classico Virgin Olive Oil

fl oz extra-virgin olive oil

Oven Joy Bread, White, Enriched Sandwich

slice bread

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Instructions

1: Chop the tomatoes into large chunks. Place in a sieve, sprinkle over a large pinch of salt, and leave to sit for 20 minutes.

2: Roughly tear the bread into chunks. Season with salt, pepper, 1 clove minced garlic, dried oregano, and olive oil. Mix well, then roast for 10 minutes at 180 fan, or until golden and crisp.

3: Slice the onion into rounds, then pick your basil leaves.

4: Strain the tomatoes, then combine the tomato juice with 2 tablespoons of extra virgin olive oil, vinegar, salt, and pepper to make a dressing.

5: In a large salad bowl, add the tomatoes, onion, fresh basil, croutons, and some of the dressing. Mix well but carefully to coat.

6: Serve immediately and enjoy!

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