Tuscan Panzanella
Salads · Serves 6 · Prep 30 min · Cook 15 min · Total 45 min
Peak-summer tomatoes and day-old bread, tossed until the bread drinks up the tomato juices and a sharp red wine vinaigrette. It's a salad that wants to sit for a bit, so make it before guests arrive.
Ingredients
- 8 oz day-old rustic Italian or country bread, torn into 1-inch pieces (about 6 cups)
- 3 tbsp extra-virgin olive oil, for the bread
- 1 tsp kosher salt, divided
- 2 lb ripe tomatoes (a mix of heirloom and cherry), cut into bite-size pieces
- 1/2 small red onion, thinly sliced
- 1 English cucumber, halved lengthwise and sliced
- 1 clove garlic, finely grated
- 3 tbsp red wine vinegar
- 1/3 cup extra-virgin olive oil, for the dressing
- 1 cup fresh basil leaves, torn
- black pepper, to taste
Steps
- Heat the oven to 375°F. Toss the bread with 3 tbsp oil and 1/4 tsp salt and spread on a baking sheet. Bake until golden outside but still a little chewy inside, 12 to 15 minutes, tossing halfway. Let cool.
- Put the tomatoes in a colander set over a bowl, toss with 1/2 tsp salt and let them drain for 15 to 20 minutes, saving the juice. Meanwhile, soak the onion in cold water for 10 minutes to tame its bite, then drain.
- Whisk about 1/4 cup of the saved tomato juice with the garlic, vinegar, the remaining 1/4 tsp salt and some pepper. Whisk in the 1/3 cup oil.
- Toss the bread with the dressing and let it sit for 10 minutes to soak it up. Add the tomatoes, cucumber, onion and basil and toss again. Taste for salt and pepper.
- Let the salad rest for 15 to 30 minutes before serving, so the bread softens in the juices but keeps a little chew.