Description
Panzanella salad recipe is more than just a salad—it’s a cultural icon in Italian cuisine. Imagine soaking up Tuscan sunshine through every bite of ripe tomatoes, toasted bread, and fresh herbs, all drenched in a bold red‑wine‑vinegar dressing. Rustic, refreshing, and unbelievably satisfying.
Ingredients
Scale
Base:
- 5 oz (about ½ loaf) rustic Italian bread (ciabatta or sourdough), cut into 1-inch cubes
- 2¼ lbs ripe tomatoes (vine or heirloom), chopped
- 2 small shallots or ½ red onion, thinly sliced
- ½ cup fresh basil leaves, torn
- 4 oz fresh mozzarella balls (optional)
- Kosher salt and black pepper
Dressing:
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 2 garlic cloves, minced
- ½ tsp Dijon mustard
- 1 tsp fresh thyme (optional)
Instructions
- Toast the Bread: Preheat oven to 400°F (200°C). Toss bread cubes with olive oil and a pinch of salt. Bake for 10–15 minutes until golden and slightly crisp but still chewy.
- Salt the Tomatoes: Place chopped tomatoes in a colander over a bowl. Sprinkle with salt and let sit for 10–15 minutes to release juices.
- Make the Dressing: In the bowl with tomato juice, whisk in vinegar, olive oil, garlic, mustard, thyme, salt, and pepper.
- Combine: Add tomatoes, toasted bread, shallots, basil, and mozzarella to the dressing. Toss gently to coat.
- Rest & Serve: Let the salad sit for 20–30 minutes to allow flavors to meld and bread to absorb dressing. Serve at room temperature.
Notes
For extra flavor, let the salad sit for 30 minutes before serving to allow the bread to soak up the juices. You can also add fresh mozzarella, grilled chicken, or avocado to make it more hearty. Perfect for using up day-old bread and showcasing ripe summer tomatoes!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Keywords: Italian Bread Salad (Panzanella)