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Panzanella with Pesto Vinaigrette

This panzanella is the perfect combination of crispy, juicy, salty, sweet, and fragrant. Make it using the best tomatoes you can find!

Servings 4

Ingredients

  • 3-4 pounds fresh tomatoes cored and cut into chunks
  • 1/3 whole grain or white baguette split
  • 1/4 red onion sliced
  • 2 cloves of garlic one minced, one halved
  • 1/2 cup olive oil + 1/4 cup
  • 1/4 cup balsamic vinegar
  • 1 handful fresh basil chiffonaded (cut lightly into strips)
  • 1 tablespoon pesto
  • Salt to taste
  • Sugar if needed

Instructions

  1. Preheat oven to 250F.
  2. Make the dressing by whisking together the 1/2 cup olive oil, vinegar, pesto, minced garlic, salt, and sugar if needed. Set aside.
  3. Brush the inside of the split baguette with the 1/4 cup olive oil, and rub with the halved garlic clove.
  4. Cut into cubes, place on a baking sheet, and bake at 250F until toasted and slightly browned, around 30 minutes (watch carefully! Ovens vary)

  5. In a large bowl, combine the tomatoes, baguette, onion, basil, and any other vegetables you’re using.

  6. Pour dressing over and toss well to coat the vegetables and bread.
  7. Set aside at room temperature for one hour to let the dressing soak in.
  8. Serve.