Name: Panzanella Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz. white country bread; 1/4 cup extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 lb. ripe tomatoes, sliced into wedges; 1 1/2 teaspoons kosher salt; 1/2 shallot or red onion, thinly sliced; 1/2 cup fresh basil leaves; 3 tablespoons red wine vinegar; 1 1/2 teaspoons Dijon mustard; 6 tablespoons extra-virgin olive oil; 3 tablespoons reserved tomato juice; 1/2 teaspoon kosher salt

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: Arrange a rack in the center of the oven and preheat to 400°F. Cut the bread into 1-inch-thick slices, then tear into approximately 1-inch pieces and transfer to a large bowl. Drizzle with 1/4 cup of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then toss to coat evenly. Spread the bread pieces on a large unlined baking sheet.

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

Step 3: Meanwhile, place the sliced tomatoes in a large colander or fine-mesh sieve set over a large bowl. Toss the tomatoes with 1 1/2 teaspoons of salt and let them sit for 15 minutes to release their juices.

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

Step 5: Remove the colander from the bowl and discard or reserve the remaining tomato juice. In the bowl, toss the toasted bread with the dressing. Add the drained tomatoes on top and let the salad sit for about 10 minutes to allow the bread to absorb the dressing flavors.

Step 6: Add the thinly sliced shallot or red onion and fresh basil leaves. Lightly toss the salad to combine and serve.

Tips & Variations

Use day-old bread for the best texture; it absorbs the dressing without becoming too soggy.

For extra flavor, add a splash of balsamic vinegar or a sprinkle of capers.

Substitute red wine vinegar with sherry vinegar for a milder acidity.

Include cucumber slices or roasted peppers for added crunch and color.

Storage

Store leftover Panzanella salad in an airtight container in the refrigerator for up to 1 day. Because the bread absorbs the dressing over time, the salad is best enjoyed fresh but can be refreshed with a drizzle of olive oil before serving if it becomes too soggy. Avoid storing for longer as the bread will lose its crunch and tomatoes may become mushy.

FAQs

Can I use other types of bread for Panzanella?

Yes, rustic breads like ciabatta or baguette work well. Avoid very soft or sweet bread as they won’t hold up to the dressing.

Should I peel the tomatoes for this salad?

Peeling is optional. Leaving the skins on adds texture and nutrients, and they soften with the dressing. If preferred, you can peel them for a smoother bite.