Tomato-centric Panzanella Salad

Modified from

  • 2 cups packed, torn pieces sourdough bread, including crusts (into small bite-sized pieces)
  • ½ cup olive oil
  • 3 medium ripe heirloom tomatoes, hulled and cut into bite-size wedges
  • 1 teaspoon kosher or sea salt, plus more as needed
  • 1 teaspoon minced garlic
  • 1 minced shallot
  • 1 tablespoon white wine vinegar
  • Freshly cracked black pepper
  • 10 fresh basil leaves, cut into very thin slices

Toss the bread with most of the olive oil and toast at 300 for 10-15 minutes; until the bread is dried and fragrant but not (too) browned. Let cool.

Place the chopped tomatoes in a colander set over a mixing bowl. Sprinkle the tomatoes with the teaspoon of salt; let them drain for about 20 minutes, gently tossing them every few minutes.

Combine the tomato water (We supplemented the dressing with leftover tomato juice from making a pizza!) with the shallot, garlic, vinegar, salt and pepper. Stir in the rest of the olive oil and make a vinaigrette.

To serve, combine the tomato and bread, toss to combine. drizzle with dressing and top with basil.

Serve with fresh mozzarella or buratta!

Panzanella Salad.jpeg
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