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Panzanella Salad Recipe

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★★★★★

4.6 from 127 reviews

Panzanella Salad is a vibrant Italian bread salad featuring toasted country bread, ripe tomatoes, fresh basil, and a tangy vinaigrette. This refreshing dish balances crisp, golden croutons with juicy, marinated tomatoes and a zesty dressing, making it perfect as a light lunch or a flavorful side.

Ingredients

Scale

For the Croutons

  • 12 oz. white country bread
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Salad

  • 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

For the Dressing

  • 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

Instructions

  1. Prepare the bread: Arrange a rack in the center of the oven and preheat to 400°F. Cut the bread into 1-inch-thick slices, then tear each slice into roughly 1-inch pieces. Transfer the bread pieces to a large bowl.
  2. Toss with oil and seasoning: Drizzle the bread with 1/4 cup of olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss thoroughly to coat.
  3. Bake the croutons: Spread the bread pieces in a single layer on a large, unlined baking sheet. Bake for about 15 minutes, or until the croutons are crisp and golden brown. Remove and cool completely on a wire rack.
  4. Prepare the tomatoes: Meanwhile, place the sliced tomatoes in a large colander or fine-mesh sieve positioned over a large bowl. Sprinkle with 1 1/2 teaspoons kosher salt and toss to combine. Let sit for 15 minutes to allow juices to drain.
  5. Make the dressing: In a medium bowl or large glass measuring cup, whisk together the red wine vinegar, Dijon mustard, and 1/2 teaspoon kosher salt. Add 3 tablespoons of the reserved tomato juice from the bottom of the colander and whisk well. While whisking, slowly drizzle in the remaining 6 tablespoons of olive oil until emulsified.
  6. Assemble the salad base: Remove the colander from the bowl and discard or reserve the remaining tomato juice. In the bowl with the drained tomato juice and dressing, add the cooled croutons and toss to coat evenly.
  7. Add tomatoes and marinate: Pile the drained tomatoes on top of the tossed croutons and let the mixture sit for about 10 minutes so the croutons can absorb the dressing and tomato flavors.
  8. Finish with shallot and basil: Add the thinly sliced shallot (or red onion) and fresh basil leaves to the salad. Gently toss everything together to combine flavors just before serving.

Notes

  • Use day-old or slightly stale country bread for best texture in croutons.
  • Letting the tomatoes sit with salt helps draw out excess moisture, preventing a soggy salad.
  • Reserve tomato juices for the dressing to deepen flavor and reduce waste.
  • Panzanella is best served fresh but can be chilled briefly; avoid storing too long to preserve crouton crunch.
  • For a variation, add cucumbers or capers for extra tang.

Keywords: Panzanella, bread salad, Italian salad, tomato salad, croutons, summer salad, fresh basil, easy salad

Find it online: https://thefoodrecipe.com/panzanella-salad-recipe/