Easy Panzanella Salad Recipe
Panzanella Salad is an Italian dish made from stale bread croutons, fresh tomatoes, and sliced onions tossed in an olive oil vinaigrette.
Equipment
- Large Mixing Bowl
- Rimmed baking sheet
Ingredients
- 1 pound of ripe mixed tomatoes (different colors and heirloom types are good)
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 small red onion sliced
- 2 Tablespoons red wine vinegar
- 6 Tablespoons olive oil divided
- ¼ cup fresh basil torn into pieces
- ¼ cup fresh flat-leaf parsley chopped
- 4 cups Artisan or rustic bread such as ciabatta or sourdough, cut into large 1-inch cubes,
- ¼ cup grated Parmesan cheese
- Shaved Parmesan for garnish optional
Instructions
- Preheat the oven to 350℉.
- Cut tomatoes into bite-sized pieces, and place them in a large bowl.
- Add salt, pepper, garlic, onion slices, vinegar, 4 Tablespoons of olive oil, basil, and parsley. Toss them together and set aside to marinate.
- On a large, rimmed sheet tray, place bread cubes, add the additional 2 Tablespoons of olive oil, then toss with your hands until well coated
- Bake for 15 minutes. Remove from the oven, add butter to the pan, and toss with the bread cubes. Sprinkle with Parmesan cheese. Set aside to cool for a few minutes.
- Stir tomato mixture to blend ingredients. Then add bread cubes to the bowl with the marinated tomatoes and toss until well coated. Top with shaved Parmesan, if desired.
Notes
Storage and Freezing:
This salad is best eaten the same day it is made. However, if there are any leftovers, refrigerate them in a covered container for the next day. NOTES/FAQs The bread you use is important in this recipe and will not work with bread that’s too soft, like a Vienna loaf. Stale bread is always a good option. But if you only have fresh bread, toasting it ensures that it is crispy enough to stand up to the dressing.
This salad is best eaten the same day it is made. However, if there are any leftovers, refrigerate them in a covered container for the next day. NOTES/FAQs The bread you use is important in this recipe and will not work with bread that’s too soft, like a Vienna loaf. Stale bread is always a good option. But if you only have fresh bread, toasting it ensures that it is crispy enough to stand up to the dressing.
