Food & Cooking Recipes Appetizers Tuscan Panzanella Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures—tomatoes, bocconcini, red onion, basil, and crusty bread. Ingredients 9 tablespoons extra-virgin olive oil ½ pound crusty Italian country bread, cut into ½-inch-thick slices 3 garlic cloves, 1 halved and 2 minced 1 pound cherry tomatoes (3 cups), halved ½ cup thinly sliced red onion 1 cup bocconcini (mini mozzarella balls), halved 10 to 15 basil leaves, thinly sliced, plus whole leaves for garnish 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper Directions Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides. Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces. Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl. Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves. Rate it Print