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Panzanella with Tomatoes and Roasted Fennel
Classic panzanella is a rustic Italian salad that pairs crusty bread with summer vegetables and fresh herbs, all dressed with olive oil and vinegar. For this version, we toast bread, torn into pieces, with wedges of fresh fennel and sprinkle on some grated pecorino (or Parmesan) midway through. The browned cheese adds nutty-savory flavors and crisp texture. We also salt and drain the tomatoes to extract excess moisture that otherwise would dilute the salad and make it watery.
4 to 6
Servings
40 minutes
Ingredients
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8
ounces Campari or cocktail tomatoes, cored and cut into ½-inch wedges OR 1 pint cherry or grape tomatoes, halved
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a colander set over a large bowl, toss the tomatoes with ½ teaspoon salt; set aside, tossing a few times to encourage the liquid to drain.
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