Simple Tomato Panzanella Recipe
bread salad
Adapted from: https://www.themediterraneandish.com/tomato-panzanella-salad-recipe/
This salad is very dependent upon the quality of the ingredients - only use tasty, ripe tomatoes, good bread and fresh basil and mozzarella (or even better, burrata). If you want it a little fancier, add some sliced and quartered cucumber, and maybe some chopped capers.
Ingredients
- 5 oz or ½ loaf of a rustic Italian bread (I used Sourdough), cut into 1-inch cubes
- Extra virgin olive oil
- Kosher salt
- 2 ¼ lb ripe tomatoes (I used vine ripe tomatoes, cut into small wedges or cubes)
- ¼ cup red wine vinegar
- 2 garlic cloves (minced)
- ½ tsp Dijon mustard
- 1 tsp fesh thyme (optional)
- Black pepper
- 2 Small shallots (peeled and thinly sliced)
- ½ cup packed fresh basil (torn)
- 4 oz fresh baby mozzarella or burrata (optional)
Instructions
- Preheat 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.