Name: Panzanella Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz. white country bread; 1/4 cup extra-virgin olive oil (for croutons); 1/2 tsp. kosher salt (for bread); 1/4 tsp. freshly ground black pepper; 2 lb. ripe tomatoes, sliced into wedges; 1 1/2 tsp. kosher salt (for tomatoes); 3 tbsp. red wine vinegar; 1 1/2 tsp. Dijon mustard; 6 tbsp. extra-virgin olive oil (for dressing); 1/2 shallot or red onion, thinly sliced; 1/2 cup fresh basil leaves

Ingredients

12 oz. white country bread

1/2 cup extra-virgin olive oil, divided

2 1/2 teaspoons kosher salt, divided

1/4 teaspoon freshly ground black pepper

2 lb. ripe tomatoes, sliced into wedges

3 tablespoons red wine vinegar

1 1/2 teaspoons Dijon mustard

1/2 shallot or red onion, thinly sliced

1/2 cup fresh basil leaves

Instructions

Step 1: Preheat the oven to 400°F and arrange a rack in the center. Cut the bread into 1-inch-thick slices, then tear each slice into roughly 1-inch pieces and place them in a large bowl. Drizzle with 1/4 cup olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to coat evenly. Spread the bread pieces out on a large unlined baking sheet.

Step 2: Bake the bread until crisp and golden brown, about 15 minutes. Transfer the toasted bread to a wire rack and let it cool completely.

Step 3: While the bread toasts, place the tomato wedges in a large colander or fine-mesh sieve set over a bowl. Sprinkle with 1 1/2 teaspoons salt and toss gently. Let the tomatoes sit for 15 minutes to release excess juices.

Step 4: In a medium bowl or large measuring cup, whisk together the red wine vinegar, Dijon mustard, and remaining 1/2 teaspoon salt. Add 3 tablespoons of tomato juice collected in the bowl and whisk to combine. Slowly drizzle in the remaining 6 tablespoons olive oil while whisking continuously to emulsify the dressing.

Step 5: Lift the colander from the bowl and discard (or reserve) any remaining tomato juice. In the bowl, toss the toasted bread cubes with the dressing until well coated. Then top with the drained tomatoes and let the mixture sit for about 10 minutes so the bread absorbs the dressing.

Step 6: Add the thinly sliced shallot and fresh basil leaves to the salad. Lightly toss to combine before serving.

Tips & Variations

Use slightly stale or day-old bread for the best texture, as it holds up better to the dressing without becoming mushy.

For a different flavor, try adding cucumber slices or a splash of balsamic vinegar to the dressing.

To make it vegan, ensure your bread contains no dairy or eggs and use a mustard-based vinaigrette without honey.

FAQs

Can I use other types of bread for panzanella?

Yes, crusty bread like ciabatta or sourdough works well. The key is that the bread should be sturdy enough to hold the dressing without falling apart.

Should the tomatoes be peeled or seeded?

It’s not necessary to peel or seed the tomatoes. Using ripe, juicy tomatoes with their skins and seeds adds flavor and texture that is traditional in panzanella.