• 3 cups diced tomatoes
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh basil
  • 1/4 cup red wine/Balsamic vinegar
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup extra-virgin olive oil
  • salt, black pepper, granulated garlic to taste
  • 25 fresh whole basil leaves
  • 25 baguette croutons
  1. In a large mixing bowl, combine all of the ingredients except for the whole basil leaves and croutons. Mix well, cover, and refrigerate 1 to 2 hours.
  2. When ready to serve, place one basil leaf atop each crouton and top with one heaping tablespoon of Panzanella.
  • Note: To make the croutons, slice the french bread/baguette into 1-inch-thick pieces. Place on a baking sheet and bake at 350F until toasted.