Full of fresh juicy tomatoes and basil, panzanella salad is a wonderful way to celebrate summer. This easy bread salad is perfect for entertaining or a light lunch.
Prep Time10 minutesmins
Cook Time15 minutesmins
Resting time30 minutesmins
Total Time55 minutesmins
Servings: 12
Ingredients
2poundstomatoes
2teaspoonsfine sea saltdivided use
1poundrustic bread
2tablespoonsolive oil
1/2red onion
1/2cupfresh basil leaves
Dressing
1/2cupolive oil
3tablespoonsred wine vinegar
1teaspoonminced garlic
1/2teaspoondijon mustard
1/2teaspoonfine sea salt
1/4teaspoonground black pepper
Instructions
Preheat oven to 350°F.
Core and seed tomatoes. Chop into 1-inch chunks and place into a bowl. Sprinkle with 1 teaspoon salt and let rest.
Cut bread into 1-inch cubes and arrange in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Bake for 15 minutes, until toasted. Let cool.
Slice red onion into half or quarter moons.
Slice basil by stacking the leaves and rolling into a log. Slice thinly.
Transfer the toasted bread to a large bowl. Add the tomatoes, reserving accumulated juices. Add the onion and basil to the bread.
To make the dressing, strain seeds from tomato juices. Add olive oil, vinegar, garlic, mustard, salt, and pepper and whisk until blended and emulsified.
Pour half the dressing over the salad and toss gently to coat. Add remaining dressing to taste.
Let rest 30 minutes before serving to let flavors meld.
Notes
You will need about 6 cups of bread cubes for this recipe. Save any remaining cubes to use as croutons.