Chef Aimee Blume Shares her Panzanella Recipe

Food writer and corporate chef Aimee Blume brought the taste of summer to our table on Thursday.

Below is her delicious Panzanella recipe:

Panzanella

Serves 4-6

INGREDIENTS

  1. 4 cups stale crusty bread, torn into pieces
  2. 6 tablespoons olive oil, divided*
  3. 3 cups chopped ripe tomato
  4. ½ cup slivered red onion
  5. 2-3 tablespoons balsamic or red wine vinegar
  6. handful fresh basil leaves, torn or chiffonade
  7. Salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 350 degrees. Toss the bread with 4 tablespoons of olive oil and toast on a sheet pan, stirring occasionally, for 30 minutes or until crunchy and lightly golden. Cool.
  2. Mix the cooled bread with the tomato, red onion, vinegar, basil, the remaining 2 tablespoons oil, and salt and fresh ground pepper to taste. Permit to sit, stirring often, for 30 minutes or until the juice has been absorbed by the bread.

*If you prefer, reduce the oil to 3 tablespoons, and instead of toasting the bread, dunk into cold water and squeeze before adding to salad.

(This story was originally published August 3, 2017)
 


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