Best Summer Panzanella Salad Recipe (Bread & Tomato)
Best Summer Panzanella Salad Recipe (Bread & Tomato)- Italian Panzanella salad is a traditional Tuscan dish that combines stale or toasted bread, fresh ripe, juicy tomatoes, good quality olive oil, a splash of vinegar, and fresh basil. It's a refreshing and hearty salad that is perfect for summertime!
Servings: 4 -6 servings
Ingredients
Bread
- 1 large loaf ciabatta bread or rustic bread cut into 1-inch cubes to 1 1/2–inches (about 6 cups bread cubes)
- 2 tablespoons extra virgin olive oil
Tomato Salad
- 3 pounds fresh ripe tomatoes cut into bite-size pieces (mix of heirloom, cherry tomatoes, grape tomatoes, and plum tomatoes)
- ¼ cup red onion very thinly sliced
- 2 teaspoons kosher salt plus more for seasoning
- ¾ cup extra-virgin olive oil divided
- 2 medium cloves garlic minced (about 2 teaspoons)
- 2 tablespoons red wine vinegar or sherry vinegar
- Freshly ground black pepper to taste
- ½ cup fresh basil leaves roughly chopped
Instructions
- Place all of the tomato salad ingredients in a bowl and toss. Let sit for 1 hour so all the juices come out of the tomatoes and create a sauce with the olive oil.
- Preheat oven to 350°F adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons of olive oil. Transfer to a rimmed baking sheet. Bake for about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
- In a large serving bowl, combine the toasted bread with the tomato mixture. Cover with plastic wrap. Let rest 30 minutes before serving, tossing occasionally until the bread absorbs the dressing. Serve at room temperature or cold.
Notes
- Use stale bread or toast fresh bread: Stale bread works best for panzanella, as it has a firmer texture that can absorb the dressing and the juices from the vegetables without becoming too soggy. If you can’t find stale bread, you can toast fresh bread cubes in the oven until they become slightly dry and crispy.
- Use ripe, flavorful tomatoes: Choose ripe, juicy tomatoes for the best flavor and texture in your panzanella salad. Look for varieties such as Roma, heirloom, or cherry tomatoes that are in season and bursting with sweetness.
- Chop the ingredients into bite-sized pieces: Cut the tomatoes,bread, onions, and other ingredients into bite-sized pieces to ensure that each forkful offers a harmonious combination of flavors and textures. This makes it easier to eat and enjoy the salad.
- Let it marinate: After mixing the ingredients together, let the panzanella salad sit for at least 15 to 30 minutes before serving. This allows the flavors to meld together and the bread to soak up the dressing and the juices from the vegetables, resulting in a more flavorful and cohesive salad.
- Adjust seasoning to taste: Taste the salad before serving and adjust the seasoning as needed. Add more salt, pepper, or vinegar to enhance the flavors according to your preference. Remember that the flavors will develop further as the salad sits, so don’t be afraid to season it well.
- Add fresh herbs just before serving: Tear or chop the fresh basil leaves and add them to the salad just before serving. This ensures that the basil’s aromatic flavors are at their best and adds freshness to the dish.
Nutrition
Calories: 747kcal | Carbohydrates: 68g | Protein: 13g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Sodium: 1733mg | Potassium: 839mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2992IU | Vitamin C: 48mg | Calcium: 46mg | Iron: 1mg
