Classic Panzanella Recipe | Valerie Bertinelli
Make this Classic Panzanella recipe at home with simple steps and standout results. Delicious every single time. Try the recipe tonight.
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Cooking tools:
- Oven
- Baking sheet
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
Ingredients
- 5 cups cubed good-quality crusty bread (about half of a 7-inch round loaf)
- 6 medium-ripe tomatoes, cored and cut into 3/4-inch pieces
- Kosher salt
- freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 1/4 cup thinly sliced red onion
- 1 cup basil leaves, torn
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