Panzanella Salad Recipe
A vibrant Tuscan-inspired salad showcasing crisp bread, luscious ripe tomatoes, and a zesty homemade vinaigrette for a refreshing side dish.
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Ingredients
For the Tomato Panzanella Salad:
- 1/2 medium red onion finely sliced
- 2 lbs ripe tomatoes cut into bite-sized wedges
- 1/2 cup loosely packed basil leaves coarsely chopped, plus extra for garnish
- 6 oz crusty bread about 1/2 loaf, cubed into 1-inch pieces (approx. 6 cups)
- 2 Tbsp extra virgin olive oil
- 1/8 tsp sea salt
- 8 oz fresh mozzarella pearls halved
For the Vinaigrette Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp salt or to taste
- 1/8 tsp ground black pepper
- 2 garlic cloves freshly grated
Instructions
- Preheat the oven to 400˚F. In a large mixing bowl, toss the bread cubes with 2 tablespoons of olive oil and sprinkle with sea salt. Arrange the bread on a baking sheet and toast in the oven for 9 to 12 minutes until the edges turn golden and crisp while the centers dry thoroughly. Allow to cool completely. In a separate small bowl, whisk together the vinaigrette ingredients until well emulsified, then let the flavors develop while you prepare the salad. In the same large mixing bowl, combine the tomatoes, red onion, fresh mozzarella, and chopped basil. Add the cooled toasted bread cubes. Roughly 10 to 15 minutes prior to serving, pour the vinaigrette over the salad, adding it gradually to taste. Toss gently until everything is well coated. Garnish with additional basil leaves if desired.
Notes
Opt for a hearty bread such as Sourdough or Ciabatta to ensure the croutons retain their texture and resist becoming overly soggy.