Improved Panzanella Salad | Kenji's Cooking Show

Start with rustic country style bread, preferably sourdough, and tear it into chunks.

Preheat the oven to 350 degrees Fahrenheit.

Place the torn bread on a baking sheet and drizzle with extra virgin olive oil, salt, and pepper.

Bake the bread in the oven for about 10-15 minutes until it dries out and toasts slightly.

While the bread is baking, prepare the tomatoes by cutting them into halves and placing them in a fine mesh strainer over a bowl.

Sprinkle salt over the tomatoes and let them sit for about 10-15 minutes to draw out their juices.

Smash and mince a couple of garlic cloves and add them to a mixing bowl.

Chop a shallot and add it to the bowl with the garlic.

If using, add pickled red onions to the bowl as well.

Once the tomatoes have released their juices, use the juice as the base for the salad dressing, emulsifying it with the other ingredients in the bowl.

Dietary

Allergens