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Chef John's Panzanella
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Chef John's foolproof panzanella: Crispy perfection guaranteed! No more soggy bread woes.
Ingredients:
  • 2 cups 1/2-inch stale bread cubes, or more to taste
  • 0.25 cup olive oil, or to taste
  • 0.25 cup finely grated Parmigiano-Reggiano cheese, or to taste
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons red wine vinegar, or more to taste
  • 2 tablespoons extra-virgin olive oil, or more to taste
  • 0.5 teaspoon minced garlic, or to taste
  • 1 pinch white sugar
  • salt and freshly ground black pepper to taste
  • 4 leaves fresh basil, thinly sliced, or more to taste
Instructions:
  • In a large skillet, carefully coat the bread with 1/4 cup of olive oil. Cook over medium heat, stirring often and adding more oil if necessary, until the bread is beautifully golden and crispy, about 7 to 12 minutes.
  • Top the bread cubes with a generous sprinkle of Parmigiano-Reggiano. Cook and stir until the cheese is melted and the bread is crispy on the outside while maintaining a chewy interior, which should take around 3 to 4 minutes more. Allow to cool completely for 10 to 15 minutes before serving.
  • Combine tomatoes, vinegar, 2 tablespoons of extra-virgin olive oil, garlic, sugar, salt, and pepper in a bowl. Cover with plastic wrap and allow flavors to meld at room temperature for 20 minutes.
  • Add fresh basil leaves to the vibrant tomato mixture and gently fold in the crispy bread cubes. Allow the flavors to mingle at room temperature for 3 to 4 minutes; if the bread hasn't soaked up all the juices, drizzle a bit more vinegar and olive oil to your liking. Finish off with a generous pinch of salt and a crack of black pepper to elevate the taste.

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