📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with this vibrant Panzanella, the ultimate celebration of sun-ripened tomatoes and crusty bread. This dairy-free masterpiece relies on the magical alchemy of tomato juices mingling with golden olive oil and tangy vinegar to create a naturally creamy dressing without a drop of milk. It is a rustic, soul-satisfying salad that proves humble ingredients like day-old bread can be transformed into a sophisticated culinary centerpiece.
🥗 Ingredients
The Bread Base
- 6 cups Sourdough or Ciabatta bread (cut into 1-inch cubes; preferably day-old)
- 3 tablespoons Extra virgin olive oil (for toasting the bread)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Garlic powder (for a subtle savory crust)
Fresh Produce
- 2.5 pounds Heirloom or vine-ripened tomatoes (cut into irregular chunks)
- 1 large English cucumber (unpeeled, halved lengthwise and sliced)
- 1/2 small Red onion (very thinly sliced into half-moons)
- 1 medium Yellow bell pepper (seeded and diced)
- 1 cup Fresh basil leaves (loosely packed, torn by hand)
The Vinaigrette & Aromatics
- 1/2 cup Extra virgin olive oil (use high-quality, cold-pressed oil)
- 2 tablespoons Red wine vinegar
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dijon mustard (acts as a natural emulsifier)
- 2 tablespoons Capers (drained and rinsed)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Place the bread cubes on a large rimmed baking sheet.
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2
Drizzle the bread with 3 tablespoons of olive oil and sprinkle with kosher salt and garlic powder. Toss well to ensure even coating.
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3
Bake the bread for 12-15 minutes, tossing halfway through, until the edges are golden brown and crisp but the centers still have a slight give.
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4
While the bread toasts, place the chopped tomatoes in a large colander set over a large mixing bowl. Sprinkle them with a teaspoon of salt.
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5
Let the tomatoes sit for 15 minutes. This draws out the flavorful juices, which will form the base of your dressing.
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6
Remove the colander with tomatoes and set aside. You should have about 1/4 to 1/2 cup of tomato juice in the bowl.
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7
To the tomato juice, whisk in the minced garlic, Dijon mustard, red wine vinegar, and black pepper.
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8
Slowly stream in the 1/2 cup of olive oil while whisking constantly until the dressing is slightly thickened and emulsified.
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9
In the large bowl with the dressing, add the toasted bread cubes, tomatoes, sliced cucumber, red onion, bell pepper, and capers.
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10
Toss everything together thoroughly, ensuring every piece of bread is kissed by the vinaigrette.
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11
Add the torn basil leaves and give it one final, gentle toss to avoid bruising the herbs.
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12
Let the salad stand at room temperature for at least 30 minutes before serving. This allows the bread to soak up the flavors without becoming mushy.
💡 Chef's Tips
Always use the best tomatoes you can find; if they aren't in season, use cherry tomatoes for better sweetness. If your red onion is too sharp, soak the slices in ice water for 10 minutes then pat dry to mellow the flavor. Don't skip the salting of the tomatoes in the colander; that juice is the 'secret sauce' for an authentic flavor. For a gluten-free version, use a sturdy gluten-free sourdough that won't disintegrate when wet. Avoid refrigerating the finished salad, as cold temperatures dull the flavor of the tomatoes and ruin the texture of the bread.
🍽️ Serving Suggestions
Serve alongside a crisp, chilled glass of Italian Vermentino or a dry Rosé. Pair with grilled balsamic-marinated portobello mushrooms for a hearty dairy-free dinner. Accompany with a side of Castelvetrano olives and marinated artichokes for a full antipasto spread. Top with a handful of toasted pine nuts for an extra layer of crunch and buttery flavor.