Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)

Name: Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces; 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt); 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes); 10 tablespoons (150ml) extra-virgin olive oil, divided; 1 small shallot, minced (about 2 tablespoons); 2 medium cloves garlic, minced (about 2 teaspoons); 1/2 teaspoon Dijon mustard; 2 tablespoons white wine vinegar or red wine vinegar; Freshly ground black pepper; 1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

Instructions

Prep:30minCook:15min

Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.

Updated at: Fri, 22 Nov 2024 10:15:47 GMT