Description
A classic Italian Panzanella Salad featuring crispy homemade croutons, ripe tomatoes, fresh basil, and a tangy red wine vinaigrette. This refreshing bread salad is perfect for a light lunch or a side dish, combining the rustic flavors of toasted country bread and vibrant summer produce.
Ingredients
Scale
For the 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
For the Salad
- 2 lb. ripe tomatoes, sliced into wedges
- 1 1/2 tsp kosher salt
- 1/2 shallot or red onion, thinly sliced
- 1/2 cup fresh basil leaves
For the Dressing
- 3 tbsp red wine vinegar
- 1 1/2 tsp Dijon mustard
- 6 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
Instructions
- Prepare and Toast the Bread: Arrange a rack in the center of the oven and preheat to 400°F. Cut the white country bread into 1-inch thick slices, then tear into approximately 1-inch pieces. Transfer the bread pieces to a large bowl. Drizzle with 1/4 cup extra-virgin olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss the bread to coat evenly. Spread the bread pieces in a single layer on a large unlined baking sheet.
- Bake the Croutons: Place the baking sheet in the oven and bake the bread until crisp and golden brown, about 15 minutes. Once done, transfer the croutons to a wire rack and allow them to cool completely to maintain their crunch.
- Prepare the Tomatoes: While the bread bakes, place the sliced tomatoes in a large colander or fine-mesh sieve set over a large bowl. Sprinkle 1 1/2 teaspoons of kosher salt over the tomatoes and toss gently. Let the tomatoes sit for 15 minutes to release excess juice and enhance their flavor.
- Make the Dressing: In a medium bowl or large glass measuring cup, whisk together 3 tablespoons of red wine vinegar, 1 1/2 teaspoons Dijon mustard, and the remaining 1/2 teaspoon kosher salt. Add 3 tablespoons of the tomato juice collected at the bottom of the bowl, whisking to combine. While continuously whisking, slowly drizzle in the remaining 6 tablespoons of extra-virgin olive oil to emulsify the dressing.
- Toss Croutons with Dressing: Remove the colander with tomatoes from the bowl and discard or reserve the remaining tomato juice for another use. Add the cooled croutons into the bowl with the prepared dressing and toss well to coat the croutons evenly.
- Assemble the Salad: Place the drained tomatoes on top of the dressed croutons. Let the salad sit for about 10 minutes to allow the croutons to absorb the dressing and the flavors to meld.
- Final Touches: Add the thinly sliced shallot or red onion and fresh basil leaves to the salad. Lightly toss everything together just before serving to combine all flavors and textures.
Notes
- Use day-old country bread for best texture, as stale bread absorbs dressing better without becoming mushy.
- Ensure the tomatoes are ripe and flavorful for the most delicious salad experience.
- Letting the salad rest before serving allows the bread to soak up the dressing, enhancing taste and texture.
- Can be served as a light meal or as a side to grilled meats or seafood.
- Adjust the amount of olive oil and vinegar in the dressing to taste if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Keywords: Panzanella, bread salad, Italian salad, tomato salad, summer salad, croutons, basil, red wine vinegar dressing
