📝 About This Recipe
Born from the rustic kitchens of Tuscany, Panzanella is the ultimate celebration of summer's bounty and the Italian philosophy of 'cucina povera.' This vibrant salad transforms day-old crusty bread into golden, juice-soaked croutons that mingle with heirloom tomatoes, crisp cucumbers, and fragrant basil. It is a harmonious balance of acid, crunch, and sweetness that perfectly captures the essence of a Mediterranean afternoon.
🥗 Ingredients
The Bread Base
- 6 cups Ciabatta or Sourdough loaf (cut into 1-inch cubes; preferably day-old)
- 3 tablespoons Extra virgin olive oil (for toasting the bread)
- 1/2 teaspoon Kosher salt
The Garden Produce
- 2 pounds Heirloom tomatoes (cut into irregular wedges)
- 1 large English cucumber (half-peeled, seeded, and sliced into half-moons)
- 1/2 medium Red onion (very thinly sliced)
- 1 cup Fresh basil leaves (packed, torn by hand)
- 2 tablespoons Capers (drained and rinsed)
Roasted Garlic Vinaigrette
- 1/2 cup Extra virgin olive oil (high quality cold-pressed)
- 2 tablespoons Red wine vinegar
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). This will be used to achieve the perfect 'stale' texture if your bread is too fresh.
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2
Toss the bread cubes with 3 tablespoons of olive oil and a pinch of salt on a large rimmed baking sheet.
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3
Bake the bread for 10-15 minutes, tossing halfway through, until the edges are golden brown and crisp but the centers still have a slight chew.
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4
While the bread toasts, place your tomato wedges in a large colander set over a bowl. Sprinkle them with a teaspoon of salt and toss gently.
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5
Let the tomatoes sit for 15 minutes. This draws out the flavorful tomato water, which will form the base of our dressing.
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6
In a small bowl, whisk together the collected tomato water, minced garlic, Dijon mustard, and red wine vinegar.
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7
Slowly stream in the 1/2 cup of olive oil while whisking constantly to create a silky, emulsified vinaigrette.
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8
In a very large mixing bowl, combine the toasted bread cubes, the salted tomatoes, sliced cucumbers, red onions, and capers.
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9
Pour the vinaigrette over the salad and use large spoons or your hands to toss everything thoroughly, ensuring every piece of bread is coated.
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10
Add half of the torn basil leaves and toss once more.
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11
Allow the salad to rest at room temperature for at least 30 minutes. This is crucial as it allows the bread to soak up the dressing and tomato juices.
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12
Just before serving, give the salad a final toss, taste for seasoning, and garnish with the remaining fresh basil.
💡 Chef's Tips
Always use the highest quality olive oil you can find; since it isn't cooked, the flavor shines through. If your red onions are too sharp, soak the slices in ice water for 10 minutes then pat dry to mellow them. Do not refrigerate the salad while it rests; cold temperatures ruin the texture of the tomatoes and the bread. For the best results, use a mix of tomato varieties—cherries for sweetness and beefsteaks for juice. If the bread is very hard, let it sit in the dressing for an extra 15 minutes to ensure it softens properly.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or a crisp Rosé. Serve alongside grilled lemon-herb chicken or a seared flank steak. Add fresh mozzarella pearls or shavings of salty Pecorino Romano for extra richness. Works beautifully as a starter for a summer backyard barbecue. Serve on a large wooden platter for a rustic, family-style presentation.