Panzanella
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"Filled with ripe, juicy tomatoes and crusty bread, this panzanella salad is a delicious summer meal. A shower of fresh basil takes it over the top."
Serves 6 | Prep Time 15 mins PT15M | Cook Time 10 mins PT25M | SaladWhy I Love This Recipe
this Italian bread salad is the perfect template for turning whatever produce I happen to have on hand into a fresh-yet-satisfying meal.
Ingredients You'll Need
½ pound ciabatta or sourdough bread, cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
½ cup thinly sliced red onion
1½ pounds tomatoes, sliced into wedges or halved
½ English cucumber, sliced into half moons
6 ounces fresh mozzarella, torn (optional)
1 cup fresh basil leaves, torn, plus more for garnish
Sea salt
For the dressing
¼ cup extra-virgin olive oil
3 tablespoons sherry vinegar or red wine vinegar
3 garlic cloves, grated
½ teaspoon Dijon mustard
Heaping ½ teaspoon sea salt
Freshly ground black pepper
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the bread on the baking sheet, drizzle with the olive oil, and sprinkle with salt. Toss to coat and spread evenly on the sheet. Bake for 7 to 10 minutes, or until crisp around the edges.
Make the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper.
Add the onion, tomatoes, cucumber, and bread to the bowl with the dressing and toss to coat. Add the cheese, if using, and the basil and gently toss. Season to taste and serve with more fresh basil on top.
Pairs Well With
Grilled Cheese
Questions, Comments & Reviews
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