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Bread Salad (Panzanella) with Roasted Cherry Tomatoes & Shiitake Mushroom Confit

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Bread Salad (Panzanella) with Roasted Cherry Tomatoes & Shiitake Mushroom Confit

Recipe Level: Creative | Recipe Speed: Leisurely | Season: Summer | Type: Starchy Side Dish | Diet: V

This amazing, simple dish is packed with incredible flavor. Once you have the basic concept, you can make panzanella with a wide variety of ingredients: you just need cubed bread, olive oil, and some kind of acidic liquid to add flavor. 

  1. Preheat the oven to 375-degrees.
  2. Cut the bread into half-inch cubes, and place them on a baking sheet.
  3. Toss the bread cubes with olive oil, salt, and pepper.
  4. Toast the bread, stirring every few minutes, until it is crisp, and golden brown.
  5. In a large bowl, toss the warm bread cubes, the roasted cherry tomatoes and their juices, and the shiitake confit and some of the resulting oil.
  6. Taste for seasoning, and add salt and pepper, if desired.
  7. If the tomato juices didn't make the dish acidic enough, splash in a little bit of vinegar.
  8. Let sit for at least 30 minutes so the flavors can meld. 
  9. Serve at room temperature.