Panzanella (Italian tomato and bread salad)
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 4 - 5 cups (loosely packed) stale bread (, torn into 2.5cm/1” chunks (~180g/6 oz, depending on bread used)
- 1 tbsp extra virgin olive oil
- 4 medium tomatoes (Note 1)
- 1 tsp cooking/kosher salt (or 3/4 tsp table salt)
- 2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional) (Note 3)
- 1 cup basil leaves (, loosely packed)
- 2 tbsp red or white wine vinegar (Note 4 for other options)
- 1 tsp Dijon mustard
- 8 tbsp extra virgin olive oil (, the best you can afford)
- 1 1/2 tsp garlic (, finely minced (~1 large or 2 small)
- 1/4 tsp salt
How would you rate this recipe?
Preparation
Step 1
Toast bread:
Step 2
Preheat oven to 180°C /350°F (160°C fan).
Step 3
Toss bread chunks with 1 tbsp olive oil in a bowl.
Step 4
Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
Step 5
Salad:
Step 6
Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
Step 7
Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
Step 8
Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
Step 9
Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
Step 10
Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
Step 11
Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
Step 12
Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!
Step 13
Save recipe for the next time?
