Classic Panzanella Salad with Tuscan Tomatoes and Bread

Salads | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Classic Panzanella Salad with Tuscan Tomatoes and Bread

Ingredients

Tomatoes - 8.1 oz
Salt - 2 teaspoons
Extra virgin olive oil - 10 tablespoons
Onion - 1 head
Minced garlic - 2 cloves
Dijon Mustard - ½ teaspoon
Red Wine Vinegar - 2 tablespoons
Ground Black Pepper - to taste
Basil leaves - ½ cup
Ciabatta - 12.3 oz

Step by Step guide

Step 1

Place the tomatoes in a colander over a bowl and sprinkle with 2 teaspoons of salt, mixing well. Leave at room temperature, stirring occasionally, to allow the juice to drain. Let sit for at least 15 minutes. Meanwhile, dry the bread pieces in the oven.

Step 2

Preheat the oven to 350°F (177°C) and position the oven rack in the center. In a large bowl, mix the bread pieces with 2 tablespoons of olive oil. Transfer the bread pieces to a baking sheet. Bake the croutons until crisp, about 15 minutes, but do not overbake until they turn brown. Remove from the oven and let cool.

Step 3

Remove the tomatoes from the bowl with the tomato juice. Place the colander with the tomatoes in the sink. In the bowl with the tomato juice, add the onion, garlic, mustard, and vinegar. Mix thoroughly, then add the remaining ½ cup of olive oil and mix again. Season with salt and pepper to taste.

Step 4

Cut the ciabatta into crouton-sized cubes, about 1 cm (approximately 6 cups of bread cubes). In a large bowl, combine the croutons, tomatoes, and dressing. Add the basil leaves. Mix everything well, season with salt and pepper. Let sit for 30 minutes before serving, stirring occasionally to ensure the croutons are fully soaked in the dressing.