Panzanella: Tuscan Tomato & Bread Salad
This rustic Italian salad transforms stale bread into crispy-chewy croutons that soak up a bright tomato vinaigrette. Best made 30 minutes ahead so flavors meld.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 8 oz day-old crusty bread (ciabatta or similar)
- 1.5 lb ripe tomatoes (beefsteak or heirloom)
- ½ medium red onion
- ⅓ cup fresh basil
- 3 tbsp red wine vinegar
- ⅓ cup olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Cut bread into 1-inch cubes and spread on a sheet pan.
- 2
Toast bread in a 375°F oven for 8 minutes until golden and crispy.
- 3
Cut tomatoes into 1-inch chunks and place in a large bowl.
- 4
Slice red onion thinly and add to the bowl with tomatoes.
- 5
Tear or chop basil and set aside separately.
- 6
Whisk vinegar and olive oil in a small bowl; pour over tomatoes and onion.
- 7
Season with salt and pepper, then add warm toasted bread.
- 8
Toss gently until bread absorbs the juices, ~2 minutes.
- 9
Fold in basil and let sit 20 minutes before serving for flavors to meld.
Tools you’ll need
- sheet pan
- oven
- large mixing bowl
- small mixing bowl
- whisk
- chef's knife
- cutting board
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