“The bright acidity of the Primitivo and the panzanella’s fresh tomatoes and herbs marry well in this classic Italian salad. The simplicity of the pairing is extraordinary, transporting you to the best of wine country.”
Tim Gleadall, AVV Culinary Director and Chef

Serves: 6

1 baguette, sourdough or French, torn into 1” pieces
2 Tbsp olive oil
1/4 cup extra virgin olive oil
4 cloves garlic, finely minced
4 anchovy fillets, chopped
2 lbs ripe and firm tomatoes, roughly chopped
1 bunch flat leaf parsley, roughly chopped
1 bunch basil, roughly chopped
1 lemon, zested
1 Tbsp capers, brined
Salt and pepper, to taste
1/2 red onion or 1 shallot, thinly sliced (optional)
3/4 cup mozzarella, shredded (optional)
Pinch of chili flakes (optional)

Method of Preparation:
Preheat oven to 350° and line a rimmed baking sheet with parchment paper. Toss bread cubes with 2 Tbsp olive oil. Bake about 15 minutes or until crisp and lightly toasted. Set aside.

Meanwhile, heat a medium sauce pan on very low and add 1/4 cup extra virgin olive oil, garlic, anchovy fillets and a pinch of salt. Gently cook for 10 minutes or until garlic is soft but not fried. Remove from heat.

In a large bowl, add toasted bread cubes. Pass warm olive oil, garlic and anchovy mixture through a fine mesh strainer, directly onto the bread cubes, and toss to coat.

In a different bowl, combine tomatoes, parsley, basil, lemon zest, capers, salt and pepper to taste. If desired, add optional ingredients. Mix together, then add to the bread cubes and toss. Transfer to a platter and serve.