Panzanella (Italian tomato and bread salad)
User Reviews
5
Panzanella (Italian tomato and bread salad)
Description
This Panzanella recipe uses roughly torn bread pieces that are lightly toasted to maintain some crunchiness even after dressing. Juicy, ripe tomatoes are salted to release their flavorful juices, which are reserved to enhance the dressing with red wine vinegar, Dijon mustard, garlic, and olive oil. The inclusion of cucumber adds a refreshing, crisp contrast, while fresh basil leafs contribute herbal notes. The salad is gently tossed to combine all elements, resulting in a rustic mixture of textures and bright flavors.
The dressing incorporates the natural tomato juice, enhancing its acidity and depth. This salad is best served fresh to preserve the textures, especially the toasted bread, which absorbs some dressing but remains pleasantly crisp. It pairs well as a summer starter or alongside grilled meats and seafood.
Choosing the right bread with an open crumb but still some heft is important; ciabatta or artisan loaves work best. Toasting the bread prevents the salad from becoming mushy quickly. Peeling cucumbers depends on the type; for thicker-skinned varieties, peeling is recommended for both texture and appearance. Alternative vinegars such as cider or sherry vinegar can be used to tweak the flavor slightly.
Ingredients
- 4 - 5 cups (loosely packed) bread torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used, stale
- 1 tbsp extra virgin olive oil
- 4 tomato Note 1, medium
- 1 tsp kosher salt or 3/4 tsp table salt, cooking salt
- 2 cucumber or 1 long telegraph/English cucumber), peeled (optional) (Note 3, Lebanese variety
- 1 cup basil loosely packed, leaves
Dressing:
- 2 tbsp red wine vinegar Note 4 for other options, or white wine vinegar
- 1 tsp Dijon mustard
- 8 tbsp extra virgin olive oil , the best you can afford
- 1 1/2 tsp garlic , finely minced (~1 large or 2 small)
- 1/4 tsp salt
Instructions
Toast bread:
- Preheat oven to 180°C /350°F (160°C fan).
- Toss bread chunks with 1 tbsp olive oil in a bowl.
- Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
Salad:
- Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
- Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
- Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
- Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
- Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
- Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
- Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!
Notes
- Use the ripest, juiciest tomatoes available to ensure flavorful tomato juices are released and captured for the dressing.
- Choose bread with an open but sturdy crumb like ciabatta or artisan loaf to avoid sogginess after dressing.
- Toast the bread to keep a crunchy exterior while the inside stays soft, preventing rapid mushiness.
- Peeling cucumbers is recommended for thick-skinned varieties but optional for softer-skinned types; this enhances texture and visual appeal.
- Red wine vinegar is traditional, but cider, sherry, champagne, or white balsamic vinegars can be used for subtle flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people as a side
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431cal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Sodium | 972mg | 41% |
| Potassium | 539mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 23mg | 26% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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