Simple Tomato Panzanella Recipe
User Reviews
4.8
Simple Tomato Panzanella Recipe
Description
This salad starts by cutting rustic Italian bread (such as Ciabatta) into cubes and coating them with olive oil and salt before toasting until golden and crisp on the edges but still slightly chewy inside. The tomatoes are salted and drained briefly to release their juice, which serves as the base for the dressing when combined with red wine vinegar, olive oil, minced garlic, Dijon mustard, fresh thyme, and black pepper whisked together.
After combining the toasted bread cubes, seasoned tomatoes, thinly sliced shallots, and torn fresh basil, the salad benefits from the contrasting textures of crunchy bread and juicy, acidic tomatoes, flavored by the herbal and tangy dressing. Fresh mozzarella can be added as an optional ingredient to enrich the salad with creamy cheese notes.
Preparation tips include cutting and drying bread cubes ahead of time and toasting close to serving to maintain texture. Tomato type may vary, but a mix of vine-ripe or heirloom tomatoes adds color and complexity. The dressing can be simplified without losing essential flavor, focusing on olive oil and red wine vinegar as the core.
Ingredients
- 5 oz rustic Italian bread cut into 1-inch cubes, half loaf, e.g. Ciabatta
- extra virgin olive oil
- kosher salt
- 2 ¼ lb tomatoes I used vine ripe tomatoes, cut into small wedges or cubes, ripe
- ¼ cup red wine vinegar
- 2 garlic minced, cloves
- ½ tsp Dijon mustard
- 1 tsp thyme optional, fresh
- black pepper
- 2 shallots peeled and thinly sliced, small
- ½ cup basil torn, packed, fresh
- 4 oz mozzarella optional (more to your liking, fresh baby
Instructions
- Heat the oven to 400 degrees F.
- In a large mixing bowl, combine bread cubes with large drizzle of extra virgin olive oil and a generous pinch of kosher salt. Toss to make sure the bread is well coated (save the bowl for later use). Spread the bread cubes on a sheet pan and bake in heated oven for about 10 minutes or until golden (the edges should get crisp, while the bread gains some color and crisp but remains still a bit chewy).
- Place a large colander over the same mixing bowl. Place the tomatoes in the colander and sprinkle with kosher salt. Toss briefly with your hand. Set aside for a few minutes to allow the tomatoes to release their juices in the mixing bowl.
- When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing. Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.
- Add the tomatoes, bread cubes, shallots, basil and mozzarella (if using) to the mixing bowl and toss to coat with the dressing. Allow the salad to sit for 20 to 30 minutes before serving.
- Give the salad a gentle toss and transfer to a serving platter. Garnish with a few more fresh basil leaves, if you like.
Notes
- Cut bread into cubes ahead of time and allow to dry to improve texture before toasting.
- Toast bread cubes in the oven before assembling the salad to keep them crisp yet chewy.
- Use any tomato variety, including vine ripe or an assortment of heirloom tomatoes; small tomatoes should be halved to access their juice in the dressing.
- The dressing can be simplified to just olive oil and red wine vinegar if preferred, but garlic and mustard add additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 823 kcal
% Daily Value*
| Calories | 82.3kcal | 4% |
| Carbohydrates | 7.1g | 2% |
| Protein | 5g | 10% |
| Fat | 4.4g | 7% |
| Saturated Fat | 1.4g | 7% |
| Potassium | 409mg | 9% |
| Fiber | 2.1g | 8% |
| Vitamin A | 1538.2IU | 31% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 89.9mg | 9% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
