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+ servings

Classic Panzanella Salad

by

Derek Farwagi

No ratings yet
Total Time 45 minutes
Course Dinner, Lunch, Salad
Cuisine Italian
Servings 2
Calories 213 kcal

Ingredients
  

As a main course salad

  • 2 cups ciabatta or rustic bread, cut into 1 1/2–inch cubes
  • 2 cups ripe tomatoes cut into bite size pieces (Ripe Heirloom, beefsteak and salad tomatoes work. But they must all be ripe otherwise they will not release their juice to make the dressing).
  • 2 tspn kosher salt, plus more for seasoning
  • ¼ cup olive oil
  • 5-6 tsp vinegar White wine vinegar, red wine vinegar or white balsamic vinegar work. Amount you use for the dressing depends on the acidity of each vinegar you use. You can always adjust amounts of oil and vinegar before you add the bread and tomatoes.
  • ¼ cup red onion finely chopped
  • 3-4 cloves of garlic. minced
  • ¾ cup Washed and dried basil leaves, very roughly chopped. (See prepping instructions below)

Instructions
 

  • Preheat oven to 325°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with a drizzle of olive enough to coat them. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and a golden color. Remove from oven and let cool.
  • Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you bake the bread and prep the other ingredients. Drain for a minimum of 15 minutes.
  • Remove colander with tomatoes from bowl and leave in the sink.
  • To the drained tomato juice in the bowl, add the onion, garlic and 5-6 tsp vinegar. Drizzle and whisk in a 1/4 cup of olive oil. Season dressing to taste with salt and pepper and adjust amount of oil and vinegar to your liking.
  • Prep the washed and dried basil by bunching up the leaves and with a knive, make 3-4 cuts rough cuts across the leaves. You want to end up with large pieces of basil.
  • 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 10-15 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.
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Nutrition

Calories: 213kcalCarbohydrates: 36gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 562mgPotassium: 492mgFiber: 5gSugar: 8gVitamin A: 1309IUVitamin C: 22mgCalcium: 106mgIron: 3mg
Keyword Salad