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This is really lovely, thank you. I made for Christmas to go with our ham and a few salad items. Made the coutons the night before and then just put everything together when I was ready.
This is absolutely delicious, I made it for our Christmas '08 barbecue, the flavours are divine and it looks so pretty. One of my favourite 2008 recipes for sure.
I thought I had reviewed this a few months ago, but it seems I forgot! I could live on this wonderful salad-it truly is a 5 star recipe all the way. My house smells wonderful right now as the garlic coated bread cubes cook for tonights salad. Nothing to alter, nothing to add, it's perfect for me.
I love Panzanella and this is an excellent recipe. I do recommend buying organic tomatoes - the recipe is as good as the tomatoes you use. I didn't have as much basil as in the recipe but the homegrown sweet basil I used was quite intense so I got away with the 1/4 cup I used.
This was wonderful. I had never had this before. I made it for random draw tag but will definitely make this again. My husband asked where I got the idea! He loved it. I made it exactly as written except I used Polander basil in the jar since fresh I could not find fresh. I added some kalamata olives as suggested. Great flavors and so easy to put together.
Seems impossible for me to follow a recipe precisely, but this is the Panzanella recipe I was looking for and it was GREAT! It's simplicity very much resembles a Panzanella recipe that we used to serve at a cafe where I was employed. FYI and my future reference, here are my modifications: after cubing stale italian bread, I doused it with a little water and then toasted it. I find this keeps it from being too crunchy--which is diametrically opposed to what the other reviewer was praising this particular recipe for--I want a little chewiness, not just croutons! I also saved the oil and garlic for the dressing. I seeded the tomatoes (another anti-sogginess treatment, I guess) and added thinly sliced long light green peppers (the Balkan equivalent of a green bell pepper--but the flesh is not so thick). I sadly substituted dry basil for fresh and omitted the cheese because I didn't have any.
Outstanding, Dropbear. This was just delicious. I added garlic-sauteed shrimp and kalamata olives. Only change I made was to use shaved parmesan rather than romano.
This was really good. All the other one's i've made the bread was too soggy, so when i saw yours said to toast it i knew i had to try it. Really nice lunch and helped me get rid os some tomatoes i had. Thanks!