Yields approximately 6 servings
Panzanella is a delicious Italian bread salad that combines days old bread with fresh tomatoes for a refreshing side dish.
Traditionally, panzanella was used to make the most out of stale bread. However, fresh bread can be used, then lightly toasted for a more flavorful variation.
Ingredients
2 1/2 pounds ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) kosher salt, plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) of our Country White bread, cut into 1-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
Directions
First, preheat oven to 325°F.
Next, toss the chopped tomatoes with salt in a colander set over a bowl. The colander should sit in the bowl so that there's space at the bottom for the tomato juice to accumulate.
Leave the tomatoes to drain at room temperature for at least 15 minutes, tossing occasionally.
While tomatoes are draining, spread the bread cubes evenly on a rimmed baking sheet. You can line the baking sheet with aluminum foil to make cleanup a little easier.
Then, drizzle with about 2 tablespoons of olive oil, enough to splash each cube with a little oil for flavor.
Next, bake the bread cubes until crispy on the outside and firm to the touch, but not browned, about 15 minutes. Remove from oven and cool.
When the bread cubes are done toasting, move the colander with the tomatoes to the sink to free up the bowl with the tomato juice (shown in smaller bowl alongside other ingredients below).
Then, mix shallot, garlic, mustard, and vinegar into the bowl with the tomato juice. Drizzle remaining olive oil into mixture, whisking constantly. Add salt and pepper to taste.
Next, combine the toasted bread cubes, tomatoes, dressing, and chopped basil in a large mixing bowl. Toss the mixture until the bread cubes are well coated. Season with salt and pepper to taste.
Finally, let the salad rest for 30 minutes before serving to allow dressing to fully permeate the bread, tossing occasionally.
Recipe modified from Classic Panzanella Salad.