This post is sponsored by Tabasco. A product we love and use regularly!
There’s nothing like participating in a recipe creation challenge which doesn’t allow the use of broth, wine, onions, and garlic…to make you realize how much you use broth, wine, onions, and garlic. Especially onions and garlic.
But I did it! And it resulted in 5 delicious recipes that I will definitely make again.
First up is this Panzanella (Bread and Tomato Salad) – traditionally a very humble Italian salad, using day-old bread soaked in water and then seasoned with salt, pepper and olive oil. Then topped with tomatoes and herbs.
I love my version. And believe it or not, didn’t miss the garlic. Never thought I’d say that!
(Panzanella) Bread and Tomato Salad
Prep time: 15 minutes
Stand time: 10 minutes
• 3 Brioche rolls, cubed into 1/2-inch pieces (about 5 cups)
• 1 1/2 cups cherry tomatoes, halved
• 4 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar
• 5 large basil leaves, chopped fine
• 1 tablespoon parsley (or cilantro), chopped fine
• salt and pepper
• Tabasco hot sauce
Preheat oven to 300 degrees. Spread bread cubes on a baking sheet and place in the oven for 15 minutes. Remove and allow to cool.
Transfer to a medium bowl, along with the tomatoes.
In a small bowl, whisk together the olive oil, vinegar, basil, and parsley. Season with salt, pepper, and about 5-6 dashes of Tabasco. Taste and adjust, if necessary.
Drizzle vinaigrette evenly over bread and tomatoes. Gently toss to mix thoroughly. Let stand 10 minutes at room temperature before serving to allow the bread to soak up the dressing.
NOTE: this recipe works best with stale bread, so I made my fresh bread stale! Just toast the cubes for 10-15 minutes in a 300 degree oven. Because of brioche’s light quality, it’s also important not to let the salad stand more than 10-15 minutes or the bread will become soggy.
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