Panzanella Toscana

This delicious Panzanella Toscana recipe has toasted ciabatta bread that's drizzled with a fresh tomato juice dressing that's seasoned with red wine vinegar and fresh basil.

Course Salad

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 369kcal

Author Whitney Wright

Ingredients

2 pounds mixed tomatoes cherry, grape, roma whatever you want. Cut into bite sizes pieces (I used grape tomatoes and cut them in half).
2 teaspoons kosher salt
12 oz ciabatta bread or sour dough, cubed into 1 1/2 inch pieces. need 6 cups worth
10 tablespoons olive oil divided
1 small shallot minced
1 teaspoon garlic minced, about 3-4 cloves
3/4 tsp Dijon mustard
2 tablespoons red wine vinegar
salt and pepper to taste
1/2 cup basil leaves packed, chopped

Instructions

Place the tomatoes in a colander set over a large bowl. Sprinkle the kosher salt over the tomatoes. Use a spoon and stir the salt and tomatoes. Let rest for 20 minutes, stirring every 5 minutes or so. Let the tomatoes drain.
Preheat oven to 350°F. Spray a baking sheet with nonstick spray. Place the bread cubes on the baking sheet and drizzle 2 T of olive oil over the bread. Toss to coat. Bake in the oven for 15 minutes or until just barely golden. The bread should be crisp and firm but not browned.
Remove from oven and let the bread cool.
Remove the colander with the tomatoes from the bowl. There should be some tomato juice in the large bowl now. To that tomato juice add the minced shallot, garlic, Dijon mustard, and red wine vinegar. Whisk to combine. While whisking drizzle in the remaining ½ cup of olive oil. Taste the dressing and season with salt & pepper to taste.
In a serving bowl add the toasted bread and tomatoes from the colander, and the chopped basil. Pour the dressing overtop, and toss to coat. Taste and season with salt & pepper if needed. Let rest for 15-30 minutes until the bread has absorbed the dressing and then serve.
Store covered, in the fridge for up to 1 day.

Notes

Store any leftover panzanella salad in an airtight container in the fridge for up to 24 hours.

Be sure to use fresh bread that has been toasted in the oven. You won’t get as good of a texture (or flavor) if you use stale bread.

Nutrition