People often use the word “soggy” to describe something that’s wet in a bad way, but here the bread absorbs the juice from the tomatoes and gets deliciously, wonderfully soggy! This is a classic Italian dish (often called panzanella) that’s a great way to use up ripe tomatoes and day-old bread. If you like, you can also add any color bell peppers, cucumber, arugula, mint, black olives, sundried tomatoes, or goat, feta, or mozzarella cheese.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Measuring cup
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Measuring spoons
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Large bowl
Ingredients
- 3 cups fresh tomatoes, diced, or 3 cups cherry tomatoes, cut in half
- 1⁄4 cup fresh basil or parsley leaves, chopped
- 1⁄4 cup chopped red onion or scallions
- 1⁄4 teaspoon salt
- 2 tablespoons olive oil
- 1 1⁄2 tablespoons fresh lemon juice, or vinegar (any kind is fine)
- 1 garlic clove, peeled and minced or put through a garlic press
- 3 cups toasted or grilled day-old whole-wheat bread, cut into 1-inch squares
Instructions
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Put the tomatoes, basil or parsley, red onion or scallions, salt, olive oil, lemon juice or vinegar, and garlic in the bowl and mix well.
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Add the bread and mix again. Taste the salad, and add more lemon or vinegar, herbs, or salt if you think it needs it.
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Cover and refrigerate at least 20 minutes and up to overnight.
Notes
DID YOU KNOW?
Botanically speaking, tomatoes are a fruit; technically speaking, they’re a berry; and legally speaking — according to an 1893 Supreme Court ruling about how to classify them — they’re a vegetable.
