Italian Bread and Tomato Salad (Panzanella)
Delicious and simple bread salad with fresh tomatoes, garlic, and basil. Perfect for warm weather and grilled entrees as a side dish, or as a lighter lunch. Recipe is vegan. Serves 6 to 8.
Servings 6
Calories 184kcal
Equipment
- Sheet pan
- colander
Ingredients
- 4 medium tomatoes heirloom, vine, etc. (2.5 lbs or 3 cups)
- 1 cup cherry or grape tomatoes
- 1/2 loaf Italian or rustic bread, cut into 1 inch cubes = 8 to 10 ounces or 3 cups
- 3 Tablespoons olive oil, divided
- 1 clove fresh garlic, minced
- 1 Tablespoon white wine vinegar
- 1/2 teaspoon salt, plus more to taste
- pepper, to taste
- 1/4 cup fresh basil, torn
Instructions
Prep the bread:
- Air dry bread cubes for 1 hour to firm up (or use day old or stale bread)
Prep the Panzanella Ingredients:
- Preheat oven to 350°F. Roughly chop larger tomatoes (halve cherry tomatoes) and place in a colander over a large bowl. Season with 1/2 tsp salt. Let stand, turning once, for 15 minutes. Tomato juice collecting in the bowl will be used in the dressing; do not discard.
- Meanwhile, combine 2 tbsp olive oil with minced garlic and a little salt and pepper in a dish. Toss mixture with bread cubes and spread in a single layer on a baking sheet.
- Roast bread cubes until crispy, but not browned, 12 to 15 minutes. Remove from oven and set aside.
- Whisk remaining 1 tbsp olive oil with the white wine vinegar and reserved tomato juice to form the dressing. Season with salt and pepper to taste.
Make the Panzanella:
- In a large salad bowl or serving bowl, combine the bread cubes, tomatoes, and basil. Toss with the tomato dressing to coat. Let stand 5 minutes before serving.
Notes
Optional: add thinly sliced onion or shallots (up to 1/4 cup)
Panzanella is best enjoyed within the same day it's prepared.
Nutrition
Calories: 184kcal