P is for Panzanella

P is for Panzanella

I am so excited to share today’s recipe! This recipe has been on my list since I started this alphabet venture so without further ado, today I bring you panzanella!

Panzanella is a great way to celebrate and highlight the tomato in a fresh summer salad. This Italian dish is great for a light lunch or dinner and requires little prep, definitely the number one priority when cooking in the summer heat. Tomatoes, bread, basil and a light dressing, what more do you need? A touch of burrata couldn’t hurt 🙂 I hope you enjoy this salad as much as I do!


  • ½ teaspoon kosher salt
  • 8 ounces mixed mini heirloom tomatoes or 8 ounces assorted tomatoes
  • 1 ½ cups cubed sourdough bread
  • 2 ½ tablespoons olive oil, divided (½ and 2)
  • ½ tablespoon minced shallot
  • 1 garlic clove, grated
  • â…› teaspoon dijon whole grain mustard
  • 1 ½ teaspoons red wine vinegar
  • 2 tablespoons chopped basil (approximately 4 leaves)
  • Suggested side serving: burrata cheese topped with a drizzle of olive oil and sprinkle of salt and pepper

Making the Panzanella

  • Slice the tomatoes into bite-sized pieces and place in a colander.
  • Sprinkle the salt over the tomatoes and toss to coat evenly.
  • Set the colander over a bowl to catch the drippings and leave to rest at room temperature for about 15 minutes, tossing every few minutes.
  • While the tomatoes are resting, preheat your oven to 350F and bake the bread for 10 to 12 minutes, taking care not to let it brown.
  • After the tomatoes have drained, whisk in the vinegar, shallots, garlic, and whole-grain mustard.
  • Continue whisking and slowly incorporate the remaining two tablespoons of olive oil.
  • Salt and pepper dressing to taste; taste the dressing before adding either as you may only need a bit of pepper.
  • Toss the toasted bread with the dressing and basil in a medium bowl and let it sit for 20 minutes or until the dressing has been completely absorbed. During the 20 minutes, toss occasionally to continue to coat the bread.
  • Grab a fork and enjoy!

*Original recipe featured on Serious Eats