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
- ⅛ 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