Name: Panzanella Salad
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 4-6 People
Cuisine: Italian
Ingredients: 2 1/2 pounds, cut into bite-sized pieces Tomatoes; 2 teaspoons Salt; 6 cups, cut into 2-inch cubes Ciabatta bread; 2 tablespoons Olive oil; 1/2 cup, chopped Fresh basil; 1, minced Shallot; 2, minced Garlic cloves; 1/2 teaspoon Dijon style mustard; 2 tablespoons Red wine vinegar; 1/2 cup Olive oil; To taste Salt; To taste Pepper

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.

Adjust servings

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

⚠ Contains Allergens

gluten

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 15 minutes.

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 oven for 15 minutes 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 30 minutes 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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Panzanella Salad

65 mins

Italian

20 min

15 min

4-6 People

~650 kcal

Recipe Summary

All Ingredients - Main Ingredients

All Ingredients - Dressing

Step-by-Step Instructions

Step 1: Prepare and Drain Tomatoes

Step 2: Prepare and Bake Ciabatta Bread

Step 3: Collect Tomato Juice

Step 4: Prepare the Dressing

Step 5: Combine and Rest the Salad

Step 6: Serve

Comments

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