Tuscan Panzanella
A classic Tuscan bread salad with juicy tomatoes, crusty bread, fresh basil, and a garlicky olive oil dressing. Perfect for summer.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 5g
Ingredients
- 4 cups stale bread
- 4 medium tomatoes
- 1 cup fresh basil leaves
- 2 cloves garlic
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Cut bread into 1-inch cubes and spread on a baking sheet. Toast at 375°F for 10 minutes until crisp and golden.
- 2
Cut tomatoes into bite-sized chunks and place in a large bowl. Sprinkle with salt and let sit for 10 minutes to release juices.
- 3
Mince garlic and whisk with olive oil, red wine vinegar, and black pepper in a small bowl.
- 4
Add toasted bread to the tomatoes and pour the dressing over. Toss well to coat.
- 5
Let the salad sit for 15 minutes so the bread absorbs the juices. Tear basil leaves and toss in just before serving.
- 6
Serve at room temperature, adjusting salt or vinegar to taste.
Tools you’ll need
- baking sheet
- large bowl
- small bowl
- whisk
- knife
- cutting board
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