About the Recipe
Panzanella is a fresh salad from Tuscany, originating as a practical way to use stale, unsalted bread (often pane sciocco) by soaking it in water and combining it with fresh, seasonal garden vegetables. Its name is derived from the combination of "pane" (bread) and "zanella" (a deep bowl or soup plate). The salad's historic composition did not include tomatoes, which were introduced later, and it was traditionally dressed simply with onion, vinegar, and olive oil. Today, stale bread is toasted before being marinated with flavorful ingredients. The salad is served as a quintessential summer antipasto or light main course.
Ingredients
2 1/2 pounds (1.1 kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8 g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
3/4 pound (340 g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
10 tablespoons (150 ml) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped
Preparation
Step 1
Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
Step 2
Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
Step 3
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.
Step 4
Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.