Description
Panzanella Salad is a classic Italian summer dish featuring toasted rustic bread cubes tossed with juicy ripe tomatoes, fresh basil, shallots, and a tangy red wine vinaigrette. This refreshing and flavorful salad makes perfect use of day-old bread, transforming it into a satisfying, vibrant meal or side dish.
Ingredients
Scale
Bread and Croutons
- 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
Salad and Dressing
- 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
Instructions
- Prepare the bread croutons: Preheat your oven to 400°F and arrange a rack in the center. Cut the white country bread into 1-inch thick slices, then tear these into roughly 1-inch pieces and place them into a large bowl. Drizzle with 1/4 cup of the olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then toss well to coat. Spread the bread pieces evenly on a large unlined baking sheet.
- Bake the croutons: Bake the bread pieces in the preheated oven until they are crisp and golden brown, about 15 minutes. Once baked, transfer them to a wire rack to cool completely. This step ensures the croutons remain crunchy in the salad.
- Prepare the tomatoes: Place the sliced tomatoes into a large colander or fine-mesh sieve positioned over a large bowl. Toss the tomatoes with 1 1/2 teaspoons kosher salt and allow them to sit for 15 minutes. This process draws out excess liquid, preventing the salad from becoming soggy.
- Make the dressing: In a medium bowl or a large glass measuring cup, whisk together the red wine vinegar, Dijon mustard, and the remaining 1/2 teaspoon kosher salt. Add about 3 tablespoons of the tomato juice collected from the bowl under the tomatoes and whisk to combine. While whisking continuously, slowly drizzle in the remaining 6 tablespoons of olive oil to emulsify the dressing.
- Assemble the salad base: Remove the colander with tomatoes from the bowl and discard or reserve the leftover tomato juice for another use. In the bowl that collected the tomato juice, toss the cooled croutons with the prepared dressing, making sure the bread absorbs the flavors. Gently add the drained tomatoes on top and let the salad sit for about 10 minutes to allow the bread to soak up the dressing thoroughly.
- Add aromatics and finish: Finally, add the thinly sliced shallot and fresh basil leaves to the salad. Lightly toss everything together to combine all ingredients evenly. Serve at room temperature for best flavor and texture.
Notes
- Use day-old or slightly stale bread for the best texture in the croutons, as fresh bread may become too soggy.
- If preferred, substitute red wine vinegar with sherry vinegar for a slightly different tang.
- The salad can be made a few hours ahead but avoid adding the basil leaves too early to preserve their vibrant color and flavor.
- Leftover tomato juice can be saved for soups or sauces for added flavor.
- For added texture, you can incorporate cucumber slices or capers as optional mix-ins.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Keywords: Panzanella, Italian bread salad, summer salad, tomato salad, rustic bread croutons, basil salad
