Panzanella is one of our favorite summer dishes. What could possibly be bad about juicy, gorgeous tomatoes, tossed up with bread, a little dressing, and maybe a little cheese (vegan or otherwise)? Nothing. But, while there’s nothing wrong with the classic, celebrity chef Curtis Stone has found a way to kick his panzanella up just a little more.
In this version, which is also dressed up with shallots, arugula, and fresh basil, the bread gets a little extra TLC before it hits the salad bowl. The basic loaf is brushed with freshly-made garlic oil before taking a quick trip to the grill. The result: flame-kissed garlic bread almost-croutons that bring more texture and flavor to the panzanella party.
More Related Recipes to Try Next:
Summer Tomato Salad
Italian Chickpea Salad
Grilled Romaine Hearts with Rustic Cherry Tomato Vinaigrette
Grilled Bread and Artichokes with Dipping Oil
Panzanella with Grilled Bread, Tomatoes, Basil, Arugula and Red Wine Vinaigrette by Curtis Stone
- Heat grill to medium-high.
- Using a pestle and mortar or a large heavy knife, mash garlic with a pinch of salt into a paste. Transfer garlic to a small bowl and add ½ cup of olive oil in a slow stream, whisking until combined well.
- Brush bread slices with ¼ cup of garlic oil. Grill until golden, about 5 mins per side. Cut bread into cubes.
- Whisk vinegar into remaining garlic oil. Season vinaigrette to taste with salt and pepper.
- In a large bowl, toss grilled bread, tomatoes, mozzarella, basil, arugula, and shallots with enough vinaigrette to coat. Let panzanella stand 10 to 15 mins at room temperature to allow flavors to develop, then toss again just before serving.
MAKE-AHEAD TIP: Garlic oil can be made up to 6 hours ahead, covered and refrigerated. Bring to room temperature before using.
From Clean Eating