Panzanella (Italian Bread Salad)

Panzanella is a classic Italian tomato-bread salad, and I gave a starch-free twist. I'm sure the Italian bread elitists out there won't like my spin on this salad, but for people who can only eat starch-less bread, it's not too bad. Actually, I'm really happy with out this salad turned out; I wasn't completely sure how the thick almond meal bread would work in this recipe. The original recipe had cucumbers, but I left them out, not really feeling the crunchiness that cucumber would add to this salad. This is adapted from a recipe I found in the July/August 2011 edition of Cook's Illustrated.

{toasting the bread}



{a dinner of salads}

Panzanella (Italian Bread Salad)

serves 4

6 cups "pumpernickel" almond meal bread, cut into 1-inch pieces

1/2 cup extra virgin olive oil

salt and pepper

1 1/2 lbs. tomatoes, cored, seeded, and cut into 1-inch pieces

3 tablespoons red wine vinegar

1 shallot, sliced thin

1/4 cup chopped fresh basil

1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss the bread pieces with 2 tablespoons oil and 1/4 teaspoon salt. Arrange bread in a single layer on a rimmed baking sheet. Toast bread pieces until just starting to brown, 8-10 minutes, stirring halfway through. Set aside to cool to room temperature.

2. Gently toss tomatoes and 1/2 teaspoon salt in a large bowl. Transfer to colander and set over bowl, then set aside to drain for 15 minutes, tossing occasionally. Whisk remaining 6 tablespoons oil, vinegar, and 1/4 teaspoon pepper into reserved tomato juices. Add bread pieces, toss to coat, and let stand for 10 minutes, tossing occasionally. Add tomatoes, shallot, and basil to bowl with bread pieces and toss to coat. Season to salt and pepper to taste, and serve immediately.