Description
Panzanella is a classic Italian tomato and bread salad perfect for summer. It combines toasted stale bread with ripe tomatoes, cucumbers, fresh basil, and a tangy garlic and wine vinegar dressing made with the reserved tomato juices. This rustic salad is refreshing, easy to prepare, and celebrates simple, fresh ingredients.
Ingredients
Scale
For the Toasted Bread
- 4 – 5 cups (loosely packed) stale bread, torn into 2.5cm (1 inch) chunks (~180g/6 oz, depending on bread used)
- 1 tbsp extra virgin olive oil
For the Salad
- 4 medium tomatoes
- 1 tsp cooking or kosher salt (or 3/4 tsp table salt)
- 2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional)
- 1 cup basil leaves, loosely packed
For the Dressing
- 2 tbsp red or white wine vinegar
- 1 tsp Dijon mustard
- 8 tbsp extra virgin olive oil (the best quality available)
- 1 1/2 tsp garlic, finely minced (~1 large or 2 small cloves)
- 1/4 tsp salt
Instructions
- Toast bread: Preheat the oven to 180°C / 350°F (160°C fan). Toss the torn bread chunks with 1 tablespoon of extra virgin olive oil in a bowl. Spread the bread evenly on a baking tray and toast in the oven for about 15 minutes. The bread should become golden and crunchy on the outside but remain slightly soft inside. Remove from the oven and let cool.
- Prepare tomatoes: Cut each tomato into 8 wedges, then cut some wedges in half to create irregular rustic shapes. Place the tomato pieces in a colander set over a large bowl. Sprinkle with 1 teaspoon salt and toss to coat. Let the tomatoes sweat and release their juices for 10 minutes. Reserve the collected tomato juice in the bowl for the dressing.
- Prepare cucumbers and basil: Cut the cucumbers into about 2.5cm (1 inch) chunks with irregular but similar sizes. Add the cucumber chunks and fresh basil leaves to the colander with the tomatoes. Gently toss the vegetables together.
- Make the dressing: In the bowl containing the reserved tomato juice, whisk together 2 tablespoons of wine vinegar, 1 teaspoon Dijon mustard, 8 tablespoons extra virgin olive oil, 1 1/2 teaspoons finely minced garlic, and 1/4 teaspoon salt until fully emulsified.
- Dress the salad: Add the toasted bread chunks to the bowl with the vegetables and pour the dressing on top. Toss lightly to combine all ingredients evenly.
- Rest and serve: Let the salad rest for about 5 minutes, tossing once or twice, to allow the bread to soak up the flavorful juices. Toss once more just before serving and enjoy the fresh, tangy panzanella.
Notes
- Using stale bread is essential for this recipe; it soaks up the dressing without falling apart.
- You can peel the cucumbers if you prefer a milder flavor and softer texture.
- Other vinegars such as sherry or balsamic can be used but will subtly change the flavor profile.
- For a more robust garlic flavor, you can gently crush the garlic with a pinch of salt before mincing.
- Resting the salad allows the bread to absorb the tomato juices and dressing, enhancing flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Keywords: Panzanella, Italian salad, tomato bread salad, summer salad, rustic salad, bread salad, vegetarian salad
