Classic Italian Panzanella Salad | Tuscan Tomato & Bread Salad

Fresh, colorful, and packed with summer flavors, this Classic Italian Panzanella Salad combines juicy tomatoes, crusty bread, red onion, and a simple homemade vinaigrette. This easy Tuscan bread salad is perfect for BBQs, picnics, potlucks, and weeknight dinners. Save this authentic Italian recipe for tomato season!

Prep Time 20

Bake / Cook Time 10

SOAK 20

Total Time 50

Ingredients

▢ 1/2 loaf of rustic Italian bread (Cut into 1-inch | 3 cm cubes)
▢ 6 heirloom tomatoes (Diced in cubes)
▢ 1 tsp (6 g) sea salt

TOMATO DRESSING

▢ 4 oz (115 g) olive oil
▢ 2 oz (55 g) red wine vinegar
▢ 1/4 red onion (Sliced)
▢ 2 garlic cloves (Chopped)
▢ 1/2 tsp (2.5 g) Dijon Mustard
▢ 1 tsp fresh thyme
▢ black pepper (Season to Taste)
▢ 1.41 oz (40 g) Fresh Basil

Instructions

TRADITIONAL BREAD PREPARATION

NOTE: The best way to prepare bread for a panzanella is to dry it out and then toast it so that it acts as a sponge, allowing it to absorb the tomato juices and vinaigrette without turning into mush.
Dry the bread - Since stale bread is the best option, so try to think ahead of time to make this salad. Cut the bread apart into 1-inch | 3 cm cubes, then let them sit out 2-3 hours in a single layer on a baking sheet.
1/2 loaf of rustic Italian bread
Toast the bread - Preheat oven to 350℉/180℃.
In a large mixing bowl, combine the bread cubes with a large drizzle of olive oil (save the bowl for later use).
Transfer the bread back to the baking sheet and bake for about 10-15 minutes, until crisp and firm but not browned. Remove from oven and let it cool down while preparing the rest of the recipe.

SALT THE TOMATOES

Place the diced tomatoes in a colander set over a bowl and season with salt. Toss briefly with your hand.
Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes, to allow the tomatoes to release their juices in the mixing bowl.
6 heirloom tomatoes, 1 tsp sea salt

MAKE THE TOMATO DRESSING

When ready, move the colander with the tomatoes to the sink for now, and use the mixing bowl with the tomato juice to make the dressing.
Transfer the tomato juice back to your larger bowl (where you tossed the bread earlier).
Then, add the olive oil, the red wine vinegar, sliced red onions, chopped garlic cloves, Dijon mustard, fresh thyme, and a large pinch of black pepper. Whisk to combine.
NOTE: Salt is not needed as we are using the previously salted tomato juice.
4 oz olive oil, 2 oz red wine vinegar, 1/4 red onion, 2 garlic cloves, 1/2 tsp Dijon Mustard, 1 tsp fresh thyme, black pepper

ASSEMBLY

Revive your basil leaves - Rince the basil under cold water, then transfer them to a bowl of cold water with a handful of ice cubes for about 1 minute.
NOTE: This will allow the leaves to become crunchy and turn into a bright green.
First add the bread cubes, then the tomatoes, and fresh basil. Toss everything to coat.
Allow the salad to sit for 20 to 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.
1.41 oz Fresh Basil
When ready to serve - Give the salad a gentle toss and transfer to a serving platter. Garnish with a few more fresh basil leaves, if you like. Enjoy & Bon Appétit!