Molly O'Neill's Panzanella

Name: Molly O'Neill's Panzanella
Total time: 30 min
Yield: 6 main course servings or 12 side-dish servings
Cuisine: italian
Ingredients: 5 large ripe tomatoes, cut into small dice; 1 red onion, peeled and cut into small dice; 3 cloves garlic, peeled and minced; 1/2 cup chopped flat leaf parsley; 1 tablespoon chopped fresh rosemary; 1 tablespoon olive oil; 1 tablespoon red wine vinegar; 1 tablespoon grated orange rind; 1 tablespoon salt, plus more to taste; Freshly ground pepper to taste; 1 loaf stale, crusty French or Italian bread

By Molly O'Neill

Updated May 30, 2024

Total Time: 30 minutes
Rating: 4(15)
Comments: Read comments

Featured in: Summer In Tuscany, And the Salad Is Bountiful

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Ingredients

Yield:6 main course servings or 12 side-dish servings

5large ripe tomatoes, cut into small dice
1red onion, peeled and cut into small dice
3cloves garlic, peeled and minced
½cup chopped flat leaf parsley
1tablespoon chopped fresh rosemary
1tablespoon olive oil
1tablespoon red wine vinegar
1tablespoon grated orange rind
1tablespoon salt, plus more to taste
Freshly ground pepper to taste
1loaf stale, crusty French or Italian bread

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine the tomatoes, onion, garlic, parsley and rosemary. Add the olive oil, red wine vinegar, orange rind, salt and pepper and mix well.
Step 2
Slice the bread in half lengthwise. Pour on enough water to completely moisten. Let stand for 10 minutes. Squeeze out excess water. Finely chop the bread and toss it into the salad. Season with salt and pepper to taste and serve.