Ah, Panzanella! This salad is like a colorful canvas of summer flavors, bursting with ripe tomatoes and crunchy cucumbers—it’s like a warm hug from Tuscany itself. I first fell for its charm last year during a lazy picnic by the river, where the bread soaked up all the tangy goodness, leaving us blissfully speechless and craving more.
Steps
- Prepare the tomatoes by cutting them into bite-size pieces and placing them in a colander set over a bowl. Sprinkle with kosher salt, toss to coat, and let them drain at room temperature for at least 15 minutes, tossing occasionally.
- While the tomatoes drain, preheat your oven to 350°F (180°C) and position the rack in the center. Toss bread cubes with olive oil in a large bowl, spread them on a rimmed baking sheet, and bake for about 15 minutes until they are crisp and firm but not browned. Let them cool after removing from the oven.
- Transfer the drained tomatoes from the colander to the sink, and take the bowl with the collected tomato juice. Add minced shallot, garlic, Dijon mustard, and vinegar to the juice, whisking continuously as you drizzle in the remaining olive oil to create the dressing. Season with salt and pepper to taste.
- In a large bowl, combine the toasted bread cubes with the drained tomatoes and the prepared dressing. Add roughly chopped basil leaves, toss everything together to coat well, and season with additional salt and pepper if needed. Allow the salad to rest for 30 minutes, tossing occasionally, so the bread absorbs the dressing before serving.
Ingredients
- 2 1/2 pounds (1.1 kg) mixed ripe tomatoes, cut into bite-size pieces
- 2 teaspoons (8 g) kosher salt (use less if using table salt), plus more for seasoning
- 3/4 pound (340 g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups)
- 10 tablespoons (150 ml) extra-virgin olive oil, divided
- 1 small shallot, minced (about 2 tablespoons)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/2 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar or red wine vinegar
- Freshly ground black pepper
- 1/2 cup (1/2 ounce) packed basil leaves, roughly chopped
- Rimmed baking sheet
- Medium and large mixing bowls
Nutritional Values
Calories: 2340 | Fat: 150g | Saturated Fat: 24g | Cholesterol: 0mg | Sodium: 4128mg | Carbohydrates: 222g | Dietary Fiber: 24g | Sugars: 48g | Protein: 42g | Vitamin C: 162mg | Calcium: 666mg | Iron: 18mg | Potassium: 3300mg
FAQ
- What type of bread is best for making Panzanella salad?
- The ideal bread for Panzanella salad is a sturdy, open-structured variety like ciabatta or rustic sourdough. It’s best to use bread that has been oven-dried rather than stale, as this provides a better texture.
- How should I prepare the tomatoes for Panzanella salad?
- To enhance the flavor of the tomatoes, it’s recommended to salt and drain them. This process draws out excess moisture, intensifying the tomato flavor, and the drained liquid can be incorporated into the vinaigrette for added taste.
- Can I use fresh bread instead of stale bread for Panzanella?
- Yes, fresh bread can be used, but it should be oven-dried to achieve the right texture. Oven-drying is preferred over using stale bread, as it prevents the bread from becoming mushy while still allowing it to absorb the dressing.
- What is the key to making a flavorful vinaigrette for Panzanella salad?
- A flavorful vinaigrette can be achieved by balancing the ratio of oil to water-based liquids, such as tomato juice. Adding finely minced shallots, garlic, and a small amount of Dijon mustard helps to emulsify the dressing and enhance its flavor.
- What vegetables can be added to Panzanella salad besides tomatoes?
- While tomatoes are a classic choice, Panzanella salad can be adapted to include a variety of vegetables. Options include grilled vegetables, asparagus, or even ingredients inspired by other cuisines, like those found in a banh mi sandwich.
Tips
- Use oven-dried bread instead of stale bread for better texture. Toasting fresh bread in a 300°F (150°C) oven for about 15 minutes provides a crispy exterior while maintaining a soft interior, ideal for panzanella salad.
- Salt and drain the tomatoes before adding them to the salad. This process enhances the tomato flavor by drawing out excess water and concentrating the taste, and the extracted juice can be used to enrich the vinaigrette.
- Incorporate the tomato juice into your vinaigrette for added flavor. Whisk the juice with olive oil, vinegar, minced shallots, garlic, and Dijon mustard to create a well-emulsified and flavorful dressing that complements the salad.
- Allow the salad to rest for about 30 minutes before serving. This resting time lets the dressing soak into the bread, marrying the flavors and enhancing the overall taste and texture of the dish.
Equipment
- Rimmed baking sheet
- Medium mixing bowl
- Large mixing bowl
