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Tomato Basil Panzanella

A close-up of a vibrant Tomato Basil Panzanella salad featuring toasted bread cubes, bright red tomatoes, and fresh basil leaves.
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A simple, fresh Italian bread salad featuring ripe tomatoes, basil, and a bright vinaigrette.

Ingredients

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  • 6 cups day-old crusty bread, torn into 1-inch pieces
  • 2 lbs mixed tomatoes (heirloom, cherry, or Roma), roughly chopped
  • 1 cup fresh basil leaves, torn or roughly chopped
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup extra virgin olive oil, plus more for bread
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the bread: Preheat your oven to 350°F (175°C). Toss the bread pieces with a drizzle of olive oil and a pinch of salt. Bake for 10 to 15 minutes until lightly toasted and dry, but not hard. Set aside to cool completely.
  2. Make the vinaigrette: In a small bowl, whisk together the 1/4 cup olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
  3. Combine vegetables: In a large bowl, gently mix the chopped tomatoes, sliced red onion, and torn basil leaves.
  4. Dress the salad: Pour half of the vinaigrette over the tomato and basil mixture. Let this sit for 10 minutes to allow the tomatoes to release their juices.
  5. Assemble the Panzanella: Add the toasted bread pieces to the tomato mixture. Pour the remaining vinaigrette over everything.
  6. Soak the bread: Gently toss the salad. Allow the salad to rest at room temperature for at least 30 minutes, or up to 2 hours, before serving. This lets the bread absorb the tomato juices and dressing without becoming completely mushy.
  7. Taste and adjust seasoning before serving.

Notes

  • Use the best quality, ripest tomatoes you can find; heirloom or flavorful cherry tomatoes work well.
  • For best texture, assemble the salad no more than 2 hours before you plan to eat it.
  • If you prefer a tangier flavor, use balsamic vinegar instead of red wine vinegar in the dressing.
  • For a richer salad, add 8 ounces of fresh mozzarella or burrata, torn into pieces, just before serving.

Nutrition

Find it online: https://spoonfulsnap.com/tomato-basil-panzanella-recipe/