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Panzanella Salad Recipe

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★★★★★

4.8 from 54 reviews

This classic Italian Panzanella Salad features crispy homemade croutons, ripe tomatoes, fresh basil, and a tangy red wine vinaigrette. Perfect as a light meal or a refreshing side dish, this salad is a delightful summer favorite that combines crunchy textures with vibrant flavors.

Ingredients

Scale

Bread and Croutons

  • 12 oz. white country bread, cut into 1-inch pieces
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Tomatoes and Dressing

  • 2 lb. ripe tomatoes, sliced into wedges
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 6 tablespoons extra-virgin olive oil

Other Ingredients

  • 1/2 shallot or red onion, thinly sliced
  • 1/2 cup fresh basil leaves
  • 1/2 teaspoon kosher salt (for dressing)

Instructions

  1. Prepare the Bread: Arrange a rack in the center of the oven and preheat to 400°F. Cut the country bread into 1-inch-thick slices, then tear or cut into roughly 1-inch pieces. Transfer to a large bowl.
  2. Season and Bake Croutons: Drizzle the bread pieces with 1/4 cup extra-virgin olive oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss well to coat evenly. Spread the bread pieces in a single layer on an unlined large baking sheet.
  3. Bake Croutons: Bake for about 15 minutes or until the croutons are crisp and golden brown. Remove from oven and transfer to a wire rack to cool completely.
  4. Prepare Tomatoes: While the croutons bake, place the sliced tomatoes in a large colander or fine-mesh sieve set over a large bowl. Sprinkle with 1 1/2 teaspoons kosher salt and toss gently. Let the tomatoes sit for 15 minutes to draw out excess juice.
  5. Make the Dressing: In a medium bowl or large glass measuring cup, whisk together the red wine vinegar, Dijon mustard, and remaining 1/2 teaspoon kosher salt. Add 3 tablespoons of the tomato juice from the bottom of the bowl and whisk to combine. While whisking continuously, slowly stream in the remaining 6 tablespoons of extra-virgin olive oil until the dressing emulsifies.
  6. Assemble the Salad: Remove the colander from the bowl, discard or reserve the remaining tomato juice. In the large bowl, toss the cooled croutons with the prepared dressing to evenly coat them. Gently add the drained tomatoes on top and let sit for about 10 minutes so the croutons absorb the dressing.
  7. Add Shallot and Basil: Add the thinly sliced shallot (or red onion) and fresh basil leaves to the bowl. Lightly toss to combine all ingredients just before serving to maintain freshness and texture.

Notes

  • For best results, use ripe, juicy tomatoes such as heirloom or vine-ripened varieties.
  • You can substitute the white country bread with a rustic sourdough or ciabatta loaf.
  • If you prefer a more tangy dressing, adjust the amount of red wine vinegar to taste.
  • This salad is best served fresh but can be held at room temperature for up to 1 hour before serving.
  • Reserve the discarded tomato juice for use in soups or cocktails if desired.

Keywords: Panzanella Salad, Italian bread salad, summer salad, tomato salad, crouton salad, fresh basil salad, red wine vinegar dressing

Find it online: https://kitchenbyclara.com/panzanella-salad-recipe/