Recipes Salad Chef John's Panzanella 4.8 (78) 60 Reviews 9 Photos The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 28, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 9 9 9 9 Prep Time: 10 mins Cook Time: 10 mins Additional Time: 35 mins Total Time: 55 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups stale bread cubes (about 1/2-inch square), or more to taste ¼ cup olive oil, or to taste ¼ cup finely grated Parmigiano-Reggiano cheese, or to taste 1 pint cherry tomatoes, halved 2 tablespoons red wine vinegar, or more to taste 2 tablespoons extra-virgin olive oil, or more to taste ½ teaspoon minced garlic, or to taste 1 pinch white sugar salt and freshly ground black pepper to taste 4 leaves fresh basil, thinly sliced, or more to taste Directions Working in batches if necessary, place bread into a large skillet and drizzle with 1/4 cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes. Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes. Mix tomatoes, vinegar, 2 tabelspoons extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes. Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper. I Made It Print 154 home cooks made it! Nutrition Facts (per serving) 746 Calories 46g Fat 68g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 746 % Daily Value * Total Fat 46g 59% Saturated Fat 8g 40% Cholesterol 9mg 3% Sodium 927mg 40% Total Carbohydrate 68g 25% Dietary Fiber 4g 15% Total Sugars 3g Protein 18g 35% Vitamin C 29mg 32% Calcium 168mg 13% Iron 5mg 27% Potassium 500mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.