Panzanella Salad
Recipe Summary
- This Panzanella Salad recipe features ripe tomatoes seasoned with salt and allowed to drain, creating a flavorful base for the dressing. Ciabatta bread cubes are toasted until crisp, then combined with the drained tomatoes and a zesty dressing made from the tomato juice, shallots, garlic, Dijon mustard, red wine vinegar, and olive oil. Fresh basil is added, and the salad rests to allow the bread to absorb the delicious dressing, resulting in a refreshing and hearty Italian bread salad.
All Ingredients - Main Ingredients
- Tomatoes 2 1/2 pounds, cut into bite-sized pieces
- Salt 2 teaspoons
- Ciabatta bread 6 cups, cut into 2-inch cubes
- Olive oil 2 tablespoons
- Fresh basil 1/2 cup, chopped
All Ingredients - Dressing
- Shallot 1, minced
- Garlic cloves 2, minced
- Dijon style mustard 1/2 teaspoon
- Red wine vinegar 2 tablespoons
- Olive oil 1/2 cup
- Salt To taste
- Pepper To taste
Tools You'll Need
- Baking sheet
- Oven
- Colander
- Bowl
- Mixing bowl
- Whisk
Don't have an ingredient? Try these swaps
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Wine (red, cooking)?
- Beef broth + 1 tsp red wine vinegar
- Pomegranate or grape juice + 1 tsp vinegar
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare and Drain Tomatoes
Place 2 1/2-pounds of tomatoes, cut into bite-sized pieces, into a colander set over a bowl. Season with 2 teaspoons of salt and toss to coat. Set aside at room temperature to drain, tossing occasionally, for a minimum of .
Step 2: Prepare and Bake Ciabatta Bread
In a large bowl, toss 6 cups of ciabatta bread cut into 2-inch cubes with 2 tablespoons of olive oil. Transfer the bread to a baking tray. Bake in a 350°F (approximately 175°C) oven for until crisp and browned. Remove from the oven and let cool.
Step 3: Collect Tomato Juice
Remove the colander of tomatoes from the bowl, keeping the accumulated tomato juice in the bowl for the dressing.
Step 4: Prepare the Dressing
To the tomato juice in the bowl, add 1 minced shallot, 2 minced garlic cloves, 1/2 teaspoon Dijon style mustard, and 2 tablespoons red wine vinegar. Whisk constantly while drizzling in 1/2 cup of olive oil. Season the dressing with salt and pepper to taste.
Step 5: Combine and Rest the Salad
In a large bowl, combine the toasted bread, drained tomatoes, and the prepared dressing. Add the chopped fresh basil and toss everything to coat thoroughly. Let the Panzanella Salad rest for before serving, tossing occasionally until the dressing is absorbed by the bread.
Step 6: Serve
Serve the Panzanella Salad and enjoy.
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