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Try SavoraSummer Tomato Panzanella Salad
A vibrant and flavorful Italian bread salad, perfect for showcasing the best of summer tomatoes. This Panzanella is a delightful mix of juicy tomatoes, crusty bread, and fresh basil, all tossed in a tangy vinaigrette.
Ingredients
- Ripe tomatoes2 lbs
- loaf Day-old crusty bread (like ciabatta or sourdough)1
- Fresh basil leaves1/2 cup
- Red onion1/2
- Cucumber1
- Red wine vinegar1/4 cup
- Extra virgin olive oil1/2 cup
- Garlic2 cloves
- Salt1 tsp
- Black pepper1/2 tsp
- Optional: Kalamata olives1/2 cup
- Optional: Fresh mozzarella balls8 oz
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Learn MoreMethod
Preheat oven to 375°F (190°C). Cut the bread into 1-inch cubes and toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. Let cool.
While the bread is baking, prepare the vegetables. Chop the tomatoes into bite-sized pieces. Thinly slice the red onion and cucumber. Roughly chop the fresh basil.
In a large bowl, whisk together the red wine vinegar, remaining olive oil, minced garlic, salt, and pepper.
Add the cooled bread, tomatoes, red onion, cucumber, basil, and optional olives and mozzarella to the bowl with the vinaigrette. Toss gently to combine.
Let the salad sit for at least 15-20 minutes to allow the bread to soak up the dressing. Toss again before serving. Taste and adjust seasonings as needed.
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