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Panzanella (Bread and Tomato Salad)
Sweet, sun-ripened tomatoes and crispy toasted bread cubes are the stars of this classic Italian panzanella. The bread acts like a sponge, soaking up a bright garlic vinaigrette and all those natural tomato juices while holding onto its crunch. It's a brilliant way to use up day-old loaves and overflowing summer gardens. Tossed with fresh basil and sweet onion, this vibrant salad easily steals the show at any cookout or casual dinner.
Equipment
- Oven
- Baking sheet
- Parchment paper
Ingredients
- 3 pounds ripe red, orange, and yellow tomatoes, cut in 1-inch chunks
- 1 cup basil leaves, torn into small pieces
- 1 cup flat-leaf parsley
- ¼ cup minced sweet onion
- 1 teaspoon coarse sea salt
- 3 cups Borealis French Peasant or Aroostook Wheat bread, crusts removed and cut into 2-inch cubes
- 3 tablespoons fruity extra virgin olive oil
- 3 cloves garlic, minced or grated
- 2 cloves garlic, thinly sliced
- 3 tablespoons balsamic vinegar
- ½ cup fruity olive oil (Fiore has a Tuscan Herb oil perfect for this dish.) 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
Instructions
- 1Heat your oven to 400°F. In a large mixing bowl, toss the chopped tomatoes, torn basil, parsley, minced sweet onion, and coarse sea salt. Let the mixture sit at room temperature. This resting time draws out the natural tomato juices, which will eventually mix with the dressing.
- 2In a separate bowl, toss the bread cubes with 3 tablespoons of the olive oil and the minced garlic until evenly coated.
- 3Spread the coated bread cubes onto a parchment-lined baking sheet. Bake for 15 minutes, stirring halfway through, until the croutons turn golden brown and crisp.
- 4Whisk the sliced garlic, balsamic vinegar, the remaining 1/2 cup of olive oil, sea salt, and black pepper together to make the dressing.
- 5Pour the vinaigrette over the resting tomato mixture and toss well. Gently fold in the toasted croutons right before serving so they retain some crunch.
Notes
- Ingredient tip: Using a high-quality, fruit-forward or herb-infused olive oil makes a massive difference in the final flavor of the dressing.
- Make ahead: You can toast the bread cubes up to 2 days in advance. Store them in an airtight container at room temperature.
- Bread choice: A sturdy, rustic loaf works best here. Flimsy sandwich bread will turn to mush when it hits the dressing.