📝 About This Recipe
Born from the rustic kitchens of Tuscany, Panzanella is the ultimate celebration of summer's harvest and the Italian philosophy of 'cucina povera.' This vibrant salad transforms day-old sourdough into golden, crusty croutons that soak up the sweet juices of vine-ripened tomatoes and a tangy, herb-infused dressing. It is a harmonious marriage of textures—crunchy, juicy, and soft—making it a sophisticated yet soul-satisfying lunch entrée.
🥗 Ingredients
The Bread Base
- 6 cups Sourdough or Ciabatta bread (cut into 1-inch cubes; preferably 1-2 days old)
- 3 tablespoons Extra virgin olive oil (for toasting the bread)
- 1/2 teaspoon Kosher salt
The Fresh Produce
- 2 pounds Heirloom tomatoes (cut into irregular wedges)
- 1 large English cucumber (halved lengthwise and sliced into half-moons)
- 1/2 small Red onion (very thinly sliced)
- 1 medium Yellow bell pepper (seeded and chopped into 1-inch pieces)
- 1 cup Fresh basil leaves (hand-torn)
- 2 tablespoons Capers (drained and rinsed)
Roasted Garlic Vinaigrette
- 1/2 cup Extra virgin olive oil (use high-quality cold-pressed oil)
- 3 tablespoons Red wine vinegar
- 2 cloves Garlic (minced or pressed)
- 1 teaspoon Dijon mustard (acts as an emulsifier)
- 1/2 teaspoon Black pepper (freshly cracked)
- to taste Flaky sea salt (Maldon works beautifully)
👨🍳 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. Toss well to ensure every cube is lightly coated.
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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 chew. Remove from oven and let cool.
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4
While the bread toasts, place the 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 juices, which will form the base of your dressing.
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6
In a small jar or bowl, whisk together the collected tomato juices (should be about 2-3 tablespoons), red wine vinegar, minced garlic, Dijon mustard, and cracked black pepper.
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7
Slowly stream in the 1/2 cup of olive oil while whisking constantly until the dressing is thickened and emulsified.
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8
In a very large mixing bowl, combine the toasted bread cubes, salted tomatoes, sliced cucumbers, red onions, bell peppers, and capers.
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9
Pour the vinaigrette over the salad and use large spoons or your hands to toss everything together thoroughly.
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10
Add the torn basil leaves and toss one more time. The basil is added late to prevent bruising and preserve its bright color.
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11
Allow the salad to rest at room temperature for at least 30 minutes before serving. This 'marinating' time is crucial for the bread to absorb the dressing flavors.
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12
Give the salad a final toss, taste for seasoning, and add a pinch of flaky sea salt if desired before plating.
💡 Chef's Tips
Always use the best tomatoes you can find; if it's not tomato season, wait to make this dish. For the best texture, avoid using fresh, soft sandwich bread; a sturdy, crusty loaf is essential so it doesn't turn into mush. If your red onions are too sharp, soak the slices in ice water for 10 minutes then pat dry to mellow their bite. Don't refrigerate the finished salad; cold temperatures dull the flavor of the tomatoes and the olive oil. If you want extra protein, adding pearls of fresh mozzarella or a tin of high-quality oil-packed tuna is a traditional variation.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Vermentino or a dry Italian Rosato. Serve alongside a platter of thinly sliced Prosciutto di Parma for a complete meal. A side of roasted artichokes with lemon aioli complements the salad's acidity. Finish the meal with a simple lemon granita to cleanse the palate.