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Tomato, bread and basil salad

by:
September 15, 2009
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0 Ratings
  • Serves 2
Author Notes

Perfect for late season, juice-dripping tomatoes! —Marie Viljoen

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Ingredients
  • 2-3 beautiful tomatoes, cubed
  • 1 cup yesterday's baguette, torn into pieces
  • 1/4 cup basil, torn
  • 1 teaspoon sugar
  • 1/2 tablespoon good vinegar, your favourite
  • 3 tablespoons EV olive oil
  • salt and fresh black pepper
Directions
  1. Put the pieces of bread in the bottom of the bowl you'll serve the salad in.
  2. Add the tomato.
  3. Sprinkle over vinegar, sugar, salt and pepper.
  4. Add olive oil.
  5. Sprinkle over torn basil leaves.
  6. Cover and leave to develop some serious juiciness for about an hour.
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1 Review

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Bluejade August 7, 2013
When I couldn't remember how to spell panzanella I found this recipe searching tomato salads. This is a good salad recipe for mid to late summer. I love bread/tomato salads because they can be made ahead of time and don't need to be refrigerated. I upped the red wine vinegar and added chopped cucumbers and red onions.