Panzanella Salad
This classic Tuscan bread salad transforms simple ingredients into one surprisingly complex and delightful summer dish. It exemplifies Mediterranean cooking's resourcefulness - using day-old bread rather than discarding it. The traditional method soaks bread in water, though toasting it first prevents excessive sogginess while allowing proper dressing absorption.
Ingredients
- 140g (or 1/2 loaf) rustic Italian bread (Ciabatta), cut into 2.5cm cubes
- Extra virgin olive oil
- Kosher salt
- 1kg ripe tomatoes, cut into wedges or cubes
- 60ml red wine vinegar
- 2 garlic cloves, minced
- 1/2 tsp Dijon mustard
- 1 tsp fresh thyme (optional)
- Black pepper
- 2 small shallots, peeled and thinly sliced
- 20g packed fresh basil, torn
- 120g fresh baby mozzarella (optional)
Instructions
Heat oven to 200°C.
Toss bread cubes with olive oil and kosher salt; spread on sheet pan and bake ~10 minutes until golden with crispy edges.
Place tomatoes in colander over mixing bowl, sprinkle with salt, let sit to release juices.
Whisk tomato juice with vinegar, olive oil, garlic, mustard, thyme, and pepper to make dressing.
Combine tomatoes, toasted bread, shallots, basil, and mozzarella in bowl; toss with dressing.
Let sit 20-30 minutes before serving to allow flavors to meld.
Gently toss again and transfer to serving platter; garnish with additional basil.