Print

Classic Italian Panzanella Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

Classic Panzanella Salad is a refreshing Italian summer salad featuring ripe tomatoes, toasted rustic sourdough bread, fresh basil, and a tangy vinaigrette. This traditional Tuscan dish perfectly balances juicy tomatoes and crunchy bread soaked in a flavorful dressing, making it a vibrant and satisfying salad ideal for warm weather meals.

Ingredients

Salad Ingredients

  • 2 ½ pounds mixed ripe tomatoes, cut into bite-size pieces
  • ½ loaf Signature SELECT rustic sourdough bread, cut into 1 ½–inch cubes (about 4 cups bread cubes)
  • ½ small red onion, thinly sliced
  • ½ cup packed basil leaves, roughly chopped
  • 2 medium cloves garlic, minced

Dressing Ingredients

  • 2 teaspoons kosher salt (plus more for seasoning; use half as much if using table salt)
  • ¼ cup extra-virgin olive oil, plus 2 tablespoons for toasting bread
  • ½ teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar or red wine vinegar
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare Tomatoes and Drain: Place chopped tomatoes in a colander set over your serving bowl. Season the tomatoes with 2 teaspoons of kosher salt and toss to coat evenly. Leave the tomatoes at room temperature to drain for at least 15 minutes, tossing occasionally to help release excess juice into the bowl below.
  2. Preheat Oven and Toast Bread: While the tomatoes drain, preheat your oven to 350°F (175°C) and position the rack in the center. Toss the sourdough bread cubes with 2 tablespoons of olive oil on a baking sheet. Bake for about 15 minutes, until the bread is crisp and firm but not browned. Remove from the oven and allow the bread to cool completely.
  3. Prepare Dressing: Remove the colander with tomatoes from the bowl, now filled with tomato juice. Place the colander on a plate. Add the minced garlic, Dijon mustard, vinegar, a pinch of salt, and freshly ground black pepper to the bowl containing the tomato juice. Whisk constantly while slowly drizzling in the remaining ¼ cup of olive oil until the dressing is emulsified and combined.
  4. Combine Salad Ingredients: Add the toasted bread cubes, drained tomatoes, thinly sliced red onion, and roughly chopped basil leaves into the bowl with the dressing. Toss everything gently but thoroughly to coat all ingredients evenly with the dressing. Adjust seasoning with salt and more black pepper if desired.
  5. Rest and Serve: Let the salad rest for 30 minutes at room temperature, tossing occasionally. This allows the bread to absorb the flavorful dressing and tomato juices, enhancing the salad's texture and taste. Serve after resting and enjoy your classic Panzanella salad.

Notes

  • Use ripe, firm tomatoes for best flavor and texture.
  • Letting the salad rest is key for soaking flavors into the bread.
  • Adjust vinegar and olive oil quantities to taste for a more tangy or olive oil rich dressing.
  • Use kosher salt for seasoning as it dissolves better and provides cleaner seasoning; reduce amount if using table salt.
  • This salad is best served fresh but can be stored refrigerated for a few hours; bring to room temperature before serving.

Find it online: https://miracooking.com/classic-italian-panzanella-salad-recipe/