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: 30 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 2 1/2 pounds (1.1kg) mixed tomatoes, cut into bite-size pieces; 2 teaspoons (8g) kosher salt, plus more for seasoning; 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

5 steps

Prep:30minCook:30min

Use dried (not stale) bread and salted tomatoes to make the best version of this classic Italian bread salad. This classic Italian bread-and-tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch. Why It Works Salting and draining the tomatoes produces tons of flavorful liquid to build up a lot of vinaigrette—essential for rehydrating the dried bread. Drying fresh bread in the oven produces a better texture than using stale bread. The tomato juice combines with vinegar to create a flavor-packed vinaigrette. Read more: The Food Lab: How to Make Classic Panzanella Better Than Ever

Updated at: Thu, 17 Aug 2023 02:27:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories376 kcal (19%)

Total Fat24.6 g (35%)

Carbs33.6 g (13%)

Sugars5.8 g (6%)

Protein6.7 g (13%)

Sodium769.9 mg (38%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2.5 poundsmixed tomatoes

cut into bite-size pieces

8gkosher salt

plus more for seasoning

0.75 poundciabatta bread

or rustic sourdough, cut into 1 1/2-inch cubes

150mlextra-virgin olive oil

2 clovesgarlic

½ teaspoondijon mustard

2 tablespoonswhite wine vinegar

or red wine vinegar

freshly ground black pepper

½ cupbasil leaves

packed, roughly chopped

Instructions

Step 1

Preheat oven to 350°F (180°C) and adjust rack to center position.

Step 2

Place tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

Step 3

In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

Step 4

Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.

Step 5

Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.