Panzanella - Tuscan Tomato Bread Salad
This rustic Tuscan tomato and bread salad is proof that simple ingredients, treated well, make the best meals. Traditionally made as a way to use up stale bread, Panzanella has become a late-summer staple in our kitchen. It’s fresh, vibrant, and a perfect way to showcase what’s growing right now.
Ingredients
- 6 cups sourdough bread cut into ½ inch cubes
- 2 pounds ripe tomatoes cut into 1/2-inch cubes (about 4 cups)
- 1/2 cup red onion sliced
- 1 English or seeded garden cucumber cut into ½ inch pieces
- 1/2 cup basil leaves hand torn
Vinaigrette
- 1/2 cup sherry or red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper ground
- 1/2 cup olive oil
Instructions
- Add all ingredients except olive oil, including any tomato juices, to large bowl. Whisking constantly, drizzle in remaining 1/2 cup olive oil.Season dressing to taste with salt and pepper.
- Preheat oven to 375º. Place bread cubes on a sheet pan and toast for 10 minutes.
- In a large bowl, toss bread, tomatoes, cucumber, onion and shredded basil leaves until well mixed.
- Drizzle the vinaigrette over the salad and toss to mix thoroughly.
- Season to taste with salt and pepper and let stand 10 minutes before serving.