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Panzanella Salad Recipe

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★★★★★

4.8 from 92 reviews

This classic Panzanella Salad is a vibrant and fresh Italian dish that beautifully combines crispy toasted bread, ripe tomatoes, tangy red wine vinegar, and fragrant fresh basil. Perfect as a light lunch or a side salad, it showcases the simplicity and deliciousness of summer ingredients with a flavorful dressing and crunchy croutons.

Ingredients

Scale

Bread and Croutons

  • 12 oz. white country bread
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Salad and Dressing

  • 2 1/2 tsp. kosher salt, divided
  • 2 lb. ripe tomatoes, sliced into wedges
  • 3 Tbsp. red wine vinegar
  • 1 1/2 tsp. Dijon mustard
  • 6 Tbsp. extra-virgin olive oil
  • 1/2 shallot or red onion, thinly sliced
  • 1/2 cup fresh basil leaves

Instructions

  1. Prepare the Bread: Arrange a rack in the center of your oven and preheat it to 400°F. Cut the white country bread into 1-inch thick slices, then tear these slices into roughly 1-inch pieces. Transfer the bread pieces into a large bowl, drizzle with 1/4 cup of extra-virgin olive oil, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss everything together to evenly coat the bread.
  2. Bake Croutons: Spread the seasoned bread pieces out in a single layer on a large, unlined baking sheet. Bake in the preheated oven for about 15 minutes, or until the croutons are crisp and golden brown. Once baked, transfer them onto a wire rack to cool completely.
  3. Prepare Tomatoes: While the croutons bake, place the sliced tomatoes in a large colander or fine-mesh sieve set over a large bowl. Sprinkle with 1 1/2 teaspoons kosher salt and toss gently. Let them rest for 15 minutes so excess juice drains into the bowl beneath.
  4. Make the Dressing: In a medium bowl or a large glass measuring cup, whisk together the red wine vinegar, Dijon mustard, and the remaining 1/2 teaspoon kosher salt. Add 3 tablespoons of the juice collected from the tomatoes in the bowl below and whisk to combine. While whisking continuously, slowly drizzle in the remaining 6 tablespoons of extra-virgin olive oil to emulsify the dressing.
  5. Toss Croutons with Dressing: Remove the colander from the bowl and discard the remaining tomato juice (or save for another use). Add the cooled croutons to the bowl with the dressing and toss to coat them thoroughly. Then add the drained tomatoes on top of the croutons. Let the salad sit for about 10 minutes so the croutons can absorb the dressing.
  6. Finish Salad: Add the thinly sliced shallot or red onion and fresh basil leaves to the salad. Gently toss everything together just until combined, being careful not to break up the tomatoes.

Notes

  • Using day-old country bread helps the croutons hold up better without becoming too soggy.
  • If you prefer a less tangy salad, reduce the red wine vinegar slightly or add a pinch of sugar to the dressing.
  • Serve the salad shortly after dressing so croutons retain some crunch; prolonged soaking may make them too soft.
  • For a gluten-free version, substitute bread with gluten-free bread.
  • Fresh, ripe tomatoes are essential for the best flavor.

Keywords: Panzanella, Italian salad, bread salad, tomato salad, summer salad, fresh basil, croutons, easy salad recipe

Find it online: https://flavorsbymaya.com/panzanella-salad-recipe/