Panzanella Salad
Panzanella is the ultimate summer salad! Made with fresh tomatoes when they are at their best, combined with delicious cubes of stale bread that soak up all the flavors from the Italian vinaigrette. This is the salad even salad haters will love!
Ingredients
- 2 1/2 pounds ripe tomatoes, cut into bite-size chunks or wedges
- 2 teaspoons kosher salt
- 1 small day-old crusty bread, cut into 1-inch cubes (about 6 cups)
- At least 3 tablespoons extra virgin olive oil
- 1/2 large English cucumber, cut into 1-inch pieces
- 1/2 small red onion, sliced
- About 15 basil leaves, torn or sliced into ribbons
For the vinaigrette:
- 3 tablespoons red wine vinegar
- 2 cloves garlic, grated or minced
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Place the tomatoes in a colander over a bowl. Season with the salt and toss to combine. Let them sit for 10-15 minutes.
- Heat 2 tablespoons olive oil in a large skillet, over medium-low heat. Working in batches if necessary, add the bread cubes and cook, turning as they brown, until golden brown, about 10 minutes. You can add more olive oil as needed. Reserve.
- Remove the colander with the tomatoes from bowl and reserve. To that bowl with the tomato juices, add the vinegar, garlic, mustard and a pinch of salt and pepper. Whisking constantly, slowly add the 1/2 cup olive oil to emulsify. Reserve.
- In a large bowl, combine the salted tomatoes, cucumber, sliced onion and fried bread. Drizzle the vinaigrette, season with salt and pepper, and add the basil, tossing to combine.
- Let it sit for at least 30 minutes before serving.
- When ready to serve, garnish with more fresh basil if desired!
Notes
Bread:
Any rustic crusty bread will work here. I like to use sourdough, but a country loaf or Italian bread will do!Make ahead:
Panzanella is the perfect make-ahead salad as it should sit for at least 30 minutes. However, I would serve within an hour or two, so the bread doesn't get too soggy and risk disintegrating.Leftovers:
Unfortunately, panzanella leftovers don't keep well. That being said, they make a great Gazpacho-style soup!Nutrition
Calories: 206kcal, Carbohydrates: 9g, Protein: 2g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 16g, Sodium: 609mg, Fiber: 2g, Sugar: 4g