Traditional Tuscan Panzanella Salad
A classic Tuscan bread and tomato salad, Panzanella is a delightful way to enjoy the freshest summer produce. Stale rustic bread soaks up the vibrant juices of ripe tomatoes, crisp cucumber, and pungent red onion, all brought together by a simple yet flavorful red wine vinaigrette and fragrant fresh basil. It's a hearty, refreshing main course perfect for warm weather.
by Basil RouxIngredients
- •8 oz stale rustic bread, crusty (such as ciabatta or sourdough), torn into 1-inch pieces
- •2 lb ripe tomatoes, various colors preferred, cut into wedges or large chunks
- •1 large English cucumber, peeled, seeded, and diced
- •0.5 medium red onion, thinly sliced
- •0.5 cup fresh basil leaves, torn
- •0.3 cup extra virgin olive oil
- •3 tablespoon red wine vinegar
- •1 garlic clove, minced
- •0.5 teaspoon salt
- •0.3 teaspoon black pepper, freshly ground
Instructions
- 1
Place the torn stale bread pieces into a very large mixing bowl. Set aside.
- 2
Prepare the vegetables: Add the cut tomatoes, diced cucumber, and thinly sliced red onion to the bowl with the bread.
- 3
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and freshly ground black pepper until well combined.
- 4
Pour the dressing evenly over the bread and vegetables. Add the torn fresh basil leaves.
- 5
Gently toss all ingredients together until everything is well coated. Be careful not to mash the tomatoes.
- 6
Cover the bowl and let the Panzanella rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the bread to soften and absorb all the delicious flavors and juices from the vegetables and dressing.
- 7
Before serving, give the salad another gentle toss and taste for seasoning. Add more salt or pepper if needed. Serve immediately as a refreshing main course.
Chef's Tips
- 💡Use truly ripe, in-season tomatoes for the best flavor. Heirloom or garden-fresh tomatoes will make a significant difference.
- 💡Stale bread is crucial for Panzanella. Fresh bread will turn mushy. If your bread isn't stale enough, you can lightly toast the torn pieces in a 300°F (150°C) oven for 10-15 minutes until slightly crisp, then let them cool.
- 💡Don't skip the resting time! This allows the bread to absorb the delicious tomato juices and vinaigrette, transforming it into a tender, flavorful component of the salad.
- 💡For an extra layer of flavor, you can rub the cut side of a garlic clove over the bread pieces before adding them to the bowl.
- 💡Panzanella is best enjoyed the day it's made, as the bread can become too soft if stored for too long.
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