I bought an Italian Boule at the Kroger Bakery Deli. I scooped out the tops and made homemade Chicken Fettucine Bread Bowls (like Pizza Hut is advertising).
But what to do with the bread I scooped out ? I pondered bread crumbs, bread pudding, and then I noticed the bowl of giant tomatoes on my kitchen table and it hit me. Tomato and bread salad! I found this excellent recipe at www.teriskitchen.com
Trying it tonight!
TOMATO AND BREAD SALAD (Panzanella)
You must try recipe this when tomatoes are in season. I have been making tomato salad for years, but I never tried it with the bread. It is easy, quick and so delicious. Use any tomatoes that are very tasty at the time. It could be regular reds, cherries, grapes, yellows, heirlooms, or a combination. If desired, substitute garlic for the onions. I always use whole wheat or multigrain bread, but you may use any rustic, crusty bread you prefer.
- 3 cups crusty bread, cut into 1-inch cubes
- 2 pounds ripe tomatoes, chopped or halved into 1-inch pieces
- 1 small sweet onion, sliced thin and cut in half
- 4 tablespoons shredded fresh basil
- 4 tablespoons balsamic vinegar (can use red wine vinegar)
- 4 tablespoons olive oil
- Salt and pepper to taste
Place the bread cubes in an oven set at 325° F. Toast until crisp and slightly browned, turning occasionally, 15 to 20 minutes. Place in a medium bowl. Add the remaining ingredients and toss to combine. Taste for seasoning. This is best if it sets for 10 to 15 minutes to allow the flavors to combine. Serve at room temperature.