Winter's Panzanella
Prep time
Cook time
Total time
I wrote this recipe pretty loosely. Make it to taste. Also, the roasted tomatoes make 2 cups and you'll only need to use one. Add the extras to toast, pasta, pizza, or eggs.
Serves: 2
For the tomatoes
  • Makes 2 cups
  • Ingredients
  • One 28-ounce can whole tomatoes, juices drained off and reserved
  • Olive oil
  • 4 cloves garlic
  • Salt
For the salad
  • 1 shallot, sliced
  • 2 tablespoons cider vinegar
  • 2 slices bread (I used sliced health bread, but this is better with bakery sourdough or miche), stale or lightly toasted, cut into bite-sized pieces
  • 1 cup roasted tomatoes (recipe follows), coarsely chopped
  • About ⅓ cup torn mozzarella
  • Big handful basil, chopped
  • ¼ cup really good olive oil - if you've made the tomatoes in advance and stored them in olive oil, by all means use that!
  • 2 tablespoons balsamic vinegar, or more to taste
  • Salt
  • Egg, optional
Roast the tomatoes
  1. Preheat the oven to 400°F. Combine the tomatoes, garlic, and olive oil in a dish large enough to fit them in one layer, then place in the oven. Roast for about 45 minutes, until the garlic is golden and the tomatoes are blackened in places. Salt well, let cool, then store in the fridge, covered with a little more oil.
Make the salad
  1. In a small bowl, combine the shallot and cider vinegar. Let sit for 10 minutes, to mellow out the shallot. Drain off the vinegar and reserve for another use.
  2. In a large bowl, combine the shallot slices, bread pieces, tomatoes, mozzarella, and basil. Toss to combine, then season with the olive oil and the vinegar. Sprinkle generously with salt, then set aside so the flavors can combine--at room temperature for at least 15 minutes, or in the fridge overnight. Taste for balance of flavors. If the salad doesn't pop, it probably needs more vinegar and salt. Eat cold or at room temp. If you want to plant a fried egg on top, fry one up and plop it on - the cheese might melt a little...
Recipe by Big Girls Small Kitchen at