Tuscan Bread & Tomato Panzanella
A glorious Tuscan salad built on chunks of crusty bread toasted golden and tossed with peak-season tomatoes, crisp cucumber, peppery red onion, and handfuls of fresh basil, all drenched in a bright red wine vinaigrette. The bread soaks up the tomato juices and dressing like a sponge, becoming soft and flavor-saturated while still keeping a bit of chew. This is summer on a plate, the kind of dish that proves the Italians were right -- stale bread is not a problem, it's an opportunity.
Ingredients
- 6 cups day-old crusty Italian bread, torn into 1-inch chunks
- 2 lbs ripe heirloom tomatoes (mixed colors), cut into irregular chunks
- 1 English cucumber, halved lengthwise and sliced
- 1/2 medium red onion, thinly sliced
+ 10 more ingredients
Instructions
Preheat your oven to 375F. Spread the torn bread chunks on a baking sheet in a single layer and drizzle lightly with 2 tablespoons of the olive oil. Toast for 8-10 minutes, tossing halfway, until golden on the edges but still slightly soft in the center. Set aside to cool.
While the bread toasts, prepare the tomatoes. Cut them into a mix of chunks and wedges, letting all the juices collect on the cutting board. Transfer the tomatoes and every drop of their juice to a large mixing bowl.
Soak the sliced red onion in ice water for 10 minutes to mellow its bite. Drain and pat dry.
Make the vinaigrette by whisking together the red wine vinegar, remaining olive oil, grated garlic, Dijon mustard, oregano, salt, and pepper until emulsified.
Add the toasted bread chunks to the bowl with the tomatoes. Pour the vinaigrette over everything and toss gently. Let the salad sit for 10-15 minutes at room temperature so the bread can absorb the tomato juices and dressing.
Add the cucumber, drained red onion, capers, and torn basil. Toss everything together gently.
If using, scatter the mozzarella pearls over the top. Give one final drizzle of olive oil and a crack of black pepper before serving.
Nutrition Estimate
Per serving • Estimated by Blinner AI