Focaccia Panzanella

Chef John uses leftover focaccia and fresh tomatoes to create this summer-ready panzanella salad.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 314 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 clove garlic, crushed
• 1 pint cherry tomatoes, halved
• 1 anchovy fillet
• 5 cups cubed focaccia bread
• 3 vine-ripened tomatoes, cut into 1- to 2-inch pieces, or more to taste
• 0.5 teaspoon white sugar
• 0.25 cup thinly sliced red onion
• 0.33 cup red wine vinegar, or more to taste
• 0.33 cup extra-virgin olive oil, or to taste
• 0.67 cup sliced fresh mozzarella cheese
• 0.5 cup fresh basil leaves, torn into small pieces

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Place bread cubes on the prepared baking sheet.

Step 3

Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.

Step 4

Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.

Step 5

Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.

Step 6

Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil. Taste for seasoning before serving.