Ciabatta Panzanella

Ciabatta Panzanella
Servings
4
Servings
4
Ciabatta Panzanella
Servings
4
Servings
4
Ingredients
Ciabatta Croutons
Tomato Water
Tomato-Lemon Vinaigrette
Servings:
Units:
Instructions
For the Ciabatta Croutons
  1. Brush both sides of bread slices with oil; sprinkle with salt and pepper. Toast bread in 350°F oven until golden brown; rub 1 side of each bread slice with garlic clove. Tear bread into bite-sized pieces.
For the Tomato Water
  1. Line a sieve with cheesecloth. Set the sieve over a bowl deep enough to leave a few inches at the bottom to collect the tomato water.
  2. Pulse all ingredients in a food processor until coarsely chopped; transfer to prepared sieve.
  3. Cover and chill overnight or at least 12 hours.
For the Tomato-Lemon Vinaigrette
  1. Whisk vinegar, zest, brine, and 2 fluid ounces tomato water in a bowl. Slowly drizzle in oil while whisking to create an emulsion; season with salt and pepper.
To Serve
  1. Combine all ingredients in large bowl; drizzle with 2 fluid ounces Tomato-Lemon Vinaigrette and toss until well coated.