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Summer is a huge bowl of panzanella in the center of the table: generous bronzed croutons tossed with chunks of juicy tomato, shallots, and torn basil in a bright vinaigrette. It might technically be called a salad, but you’ll probably find yourself snacking on it for breakfast, dinner… and dessert.
Originating in Tuscany, panzanella salad has traditionally consisted of dry stale bread soaked in water to rehydrate it, then tossed with tomatoes, onions, olive oil, red wine vinegar, and herbs. Most modern recipes ditch the stale bread, opting to crisp fresh bread in the oven instead for better texture and flavor. The alliums vary depending on the recipe—some choose red onion, while others prefer shallots—but the good tomatoes and olive remain a non-negotiable.
A panzanella salad might seem simple to make—and it is! But like most simple dishes, the devil is in the details. Here’s how to prep this salad intentionally to take it from pretty good to great.
Begin by prepping and the croutons. Cut the bread into 1" slices and tear each slice into pieces about 1" big. This doesn’t need to be precise—the bread will not always tear evenly—but try to get the pieces all about the same size so they toast as evenly as possible. Add the torn bread to a bowl, drizzle with olive oil and season with salt and black pepper.
Spread the seasoned bread onto a rimmed metal baking sheet (no need to line it!) and bake until crispy and golden brown. This should take about 15 minutes.
Meanwhile, toss the tomatoes with salt in a fine-mesh strainer and set over a large bowl to sit for 15 minutes. Pre-salting seasons the tomatoes and draws out their excess moisture, more fully concentrating their flavor. It also provides the super flavorful tomato water that you’ll use in the vinaigrette later on.
When the tomatoes have sat for 15 minutes, measure out three tablespoons of the tomato juice in the bottom of the bowl. Discard the rest—or save it for another use! Combine 3 tablespoons tomato juice, red wine vinegar, mustard, and salt in another medium bowl and, whisking constantly, slowly pour in the olive oil until the dressing becomes slightly thicker and glossy.
Add toasted croutons to the bottom of the (now-empty) large tomato juice bowl. Pour the vinaigrette over top and toss to evenly coat the croutons, then layer the tomatoes on top. Let everything sit for 15 minutes, tossing every 5 minutes to make sure everything is getting evenly covered. After 15 minutes, add the shallot and basil and toss again, then serve!
Full list of ingredients and directions can be found in the recipe below.
Fortunately, this panzanella salad only gets better as it sits! My personal opinion is that it’s actually more delicious the day after it’s been made. Store in an airtight container in the refrigerator for up to 3 days—although it probably will not last that long.
white country-style bread
extra-virgin olive oil, divided
kosher salt, divided
freshly ground black pepper
ripe tomatoes, sliced into wedges
red wine vinegar
Dijon mustard
shallot or red onion, thinly sliced
fresh basil leaves, torn
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