- 3 tbsp. olive oil
- 1 small French bread, cut into 1-inch cubes (4 cups)
- 1 tsp. sea salt
- 2 large, ripe slave-free tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 red onion, cut in 1/2 and thinly sliced
- 20 large basil leaves, coarsely chopped
- 1 tsp. finely minced garlic
- 1/2 tsp. stone ground Dijon mustard
- 3 tbsp. white wine vinegar
- 1/2 c. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp freshly ground black pepper
- 1. Make the croutons. Add 3 tablespoons of olive oil to a large pan. Heat on medium-high heat and add cubed bread. Salt and cook until browned. Set aside.
- 2. Make vinaigrette. Add ingredients to a bowl and whisk until emulsified. Set aside.
- 3. Add vegetables and basil to a large bowl. Toss with vinaigrette, salt, and pepper. Allow to sit for 1 hour. Just before serving, toss in croutons reserving some for garnish. Panzanella is best served same day. (Croutons become soggy if they sit in the salad too long.)
I actually like my bread to soak up the juices…to me that is what makes a bread salad a bread salad…nice recipe
Thanks for helping the world become more aware of this issue and providing them with a way to make a difference. Love this post!!
Great post. I have made this recipe before and like all of Ina’s recipes it is just delicious. Well, let me add it is only as good as the tomatoes and bread that you use. But I have to say that your use of the sherbet glass for presentation is just about the cleverest I have ever seen. It holds an adequate amount without taking up so much table space. It is so pretty and we eat with our eyes first.
I LIVE IN SUNNY CALIFORNIA AND I SUPPORT UFW..THEY PICK EVERYTHING IN CA. AND DO NOT HAVE GOOD LABOR LAWS FROM THE BIG FARMS..WE USED TO CALL IT ‘STOOP LABOR.’ CRIMINAL! YOUR SALAD IS LOVELY.MY HUBBY IS ITALIAN SO I KNOW PANZANELLA BUT MINE IS NOT GORGEOUS AS YOURS!
Gorgeous salad, I love panzanella!
Definitely makes me glad that I shop the farmer’s market year-round. That salad looks fabulous too!
Your panzanella looks beautiful! Thanks so much for taking part in Food Bloggers for Slave-Free Tomatoes today!
Melissa! I love your thought at the end on not knowing exactly how to enact the change. It’s true that we will only know by trying and actually doing and moving forward. Love your contribution here too. Panzanella for life 🙂
I love everything about this – the panzanella looks incredibly fresh and delicious. Now, if only I could get my hands on a loaf of gluten free French bread.
Great post about an important topic. I happened to hear an NPR piece about Florida tomatoes, and just how wrong they were not only for the locale, but for the horrifying labor practices as well. Ken
Thanks for broadcasting a very important issue that many prefer to remain blind to. And for a beautiful panzanella too!
That’s the prettiest dang panzanella I ever did see.
So glad you are taking part in this, too! Your panzanella is beautiful.
How do I know if my tomatoes come from a slavery-free farm? I just came from Nicole’s blog as well, so thanks for the info and the “call to arms” (so to speak). Your panzanella is gorgeous! I just made panzanella myself last week. My tomatoes were from Ontario, so hopefully, there’s no slavery here – will research more on this…!
Love this! Thanks for helping to spread the word about this great cause. I love your panzanella!
A wonderful post and recipe for such a worthy cause. Your words really have brought home to me the power that we, as consumers, can have and I hope this brings about some real change.
This looks wonderful! I love that so many bloggers are taking part in today’s effort. We can make a difference!