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

Name: Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
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; Rimmed baking sheet, medium and large mixing bowls

4 steps

Prep:30minCook:15min

Updated at: Thu, 17 Aug 2023 03:39:20 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories375.4 kcal (19%)

Total Fat24.6 g (35%)

Carbs33.6 g (13%)

Sugars5.8 g (6%)

Protein6.7 g (13%)

Sodium770 mg (38%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2.5 poundstomatoes

mixed, ripe, cut into bite-size pieces

8gkosher salt

plus more for seasoning, use half as much if using table salt

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

baking sheet

Rimmed, medium and large mixing bowls

Instructions

Step 1

Place chopped 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. Drain for a minimum of 15 minutes.

Step 2

Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

OvenPreheat

Step 3

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

Step 4

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 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.

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