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Tomato-herb panzanella

Time 1 hour
Yields Serves 4
Tomato-herb panzanella
1

In a large saute pan, heat the olive oil over medium heat. Add the bread cubes and salt and then toast until golden, tossing frequently for even cooking, about 10 minutes.

2

Add the minced garlic and chile and toss to coat the bread. Continue cooking for about 2 minutes, making sure the mixture doesn’t get too brown. Remove from the heat.

3

In a large bowl, mix together the tomatoes, onion, vinegar and black pepper. Add the bread mixture and toss to coat. Let sit for about 30 minutes for flavors to combine.

4

Add the oregano, basil, parsley and watercress to the salad, toss. Check for seasoning, adding more salt if desired. Serve immediately, with a drizzle of olive oil.

Black tomatoes can be found at farmers markets and selected grocery stores; you can substitute other medium heirloom or on-the-vine tomatoes.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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