THIS REFRESHING PANZANELLA SALAD MAKES AN APPEARANCE AT ALL MY SUMMER DINNERS
At almost every summer dinner party I throw, a huge bowl of panzanella can be found at the center of the table. With perfectly toasted croutons, chunks of juicy tomato, sharp shallots, torn basil, and a bright vinaigrette, this classic dish is the epitome of summer. It might technically be called a salad, but if you’re anything like me, you’ll probably find yourself snacking on it for breakfast, lunch, dinner… and dessert.
What Is Panzanella Salad?
Originating in Tuscany, panzanella salad has traditionally consisted of dry stale bread soaked in water to rehydrate it, then tossed with tomatoes, onions, olive oil, red wine vinegar, and herbs. Most modern recipes ditch the stale bread, opting to crisp fresh bread in the oven instead for better texture and flavor. The alliums vary depending on the recipe—some choose red onion, while others prefer shallots—but the good tomatoes and olive oil remain a non-negotiable.
How To Make Panzanella Salad
INGREDIENTS
- Bread: A crusty country loaf with a large irregular crumb is the best bread for this salad. You want something that will get crispy in the oven and then absorb all that dressing without completely losing its form. Contrary to the original traditions of this recipe, I recommend using fresh bread for the best flavor. Whatever you do, make sure to tear the bread, rather than cutting it: those irregular torn edges will add amazing texture to the salad.
- Extra-Virgin Olive Oil: This is a moment to get out the best olive oil you have, since you’ll really taste it on the croutons and in the dressing.
- Kosher Salt: I prefer to use Diamond Crystal kosher salt, since the size of the granules makes it easier to season evenly without overseasoning. If you have Morton, I recommend using about half the amount called for in the recipe.
- Black Pepper: No need to seek out fancy peppercorns, but freshly ground is the way to go here. The aromatics from black pepper dissipate quickly, and especially in a salad with so few ingredients, you want it to be as present as possible.
- Tomatoes: Use the freshest, ripest tomatoes you can find. Besides the bread, they’re the most important thing in this salad. Make sure they’re worthy of their starring role.
- Red Wine Vinegar: Red wine vinegar works along with the tomato juice and olive oil to form the backbone of the vinaigrette.
- Dijon Mustard: Mustard adds a zing that complements the tang of the red wine vinegar and sets off the sweetness of the tomatoes.
- Shallot: Thinly sliced shallot brings a sweet sharpness to the salad. They’ll also start to marinate in the dressing if the salad continues to sit once fully assembled,
- Basil: Gorgeously green basil adds an herby freshness that rounds out the sharp shallot and sweet tomatoes. If the leaves are small, leave them whole; otherwise, tear larger leaves into irregular pieces.
STEP-BY-STEP INSTRUCTIONS
Begin by prepping the croutons. Cut the bread into 1" slices and tear each slice into pieces about 1" big. This doesn’t need to be precise—the bread will not always tear evenly—but try to get the pieces all about the same size so they toast as evenly as possible. Add the torn bread to a bowl, drizzle with olive oil and season with salt and black pepper. Spread the seasoned bread onto a rimmed metal baking sheet (no need to line it!) and bake until crispy and golden brown. This should take about 15 minutes.
Meanwhile, toss the tomatoes with salt in a fine-mesh strainer and set over a large bowl to sit for 15 minutes. Pre-salting seasons the tomatoes and draws out their excess moisture, more fully concentrating their flavor. It also provides the super flavorful tomato water that you’ll use in the vinaigrette later on.
When the tomatoes have sat for 15 minutes, measure out three tablespoons of the tomato juice in the bottom of the bowl. Discard the rest—or save it for another use! Combine 3 tablespoons tomato juice, red wine vinegar, mustard, and salt in another medium bowl and, whisking constantly, slowly pour in the olive oil until the dressing becomes slightly thicker and glossy.
Add toasted croutons to the bottom of the (now-empty) large tomato juice bowl. Pour the vinaigrette over top and toss to evenly coat the croutons, then layer the tomatoes on top. Let everything sit for 15 minutes, tossing every 5 minutes to make sure everything is getting evenly covered. After 15 minutes, add the shallot and basil and toss again, then serve!
The full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- Save the tomato water. The leftover tomato water (beyond the 3 tablespoons that go in the vinaigrette) can be saved to use in another dressing, pasta dinner, or even a cocktail.
- Shallot swaps. If you don’t have shallot, you can substitute very thinly sliced red onion. Just know that it will be a little more aggressive in flavor!
Panzanella Variations
- Sheet-Pan Panzanella: This roasted version of the panzanella features cherry tomatoes and mozzarella.
- Summer Panzanella: If you want to take advantage of even more fresh summer produce, then make this recipe that adds in zucchini and creamy mozzarella.
- Grilled Plum & Pancetta Panzanella Salad: If tomatoes aren’t your thing (or you just want to shake it up!), try this variation, which includes wedges of grilled plums and crispy pancetta bits.
- Peach Panzanella With Burrata: If tomatoes aren’t really your thing, then this peach version—with cucumbers and burrata—is the perfect sweet alternative.
- Pot Sticker Panzanella: If you love panzanella so much you want it to be your main meal, then this pot sticker variation is the cheap and easy dinner answer.
Storage
Fortunately, this panzanella salad only gets better as it sits! My personal opinion is that it’s actually more delicious the day after it’s been made. Store in an airtight container in the refrigerator for up to 3 days—although it probably will not last that long.
Made This?
Rate and review it in the comments below!
Yields: 4-6 servings
Prep Time: 10 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 12 oz. white country bread
- 1/2 c. extra-virgin olive oil, divided
- 2 1/2 tsp. kosher salt, divided
- 1/4 tsp. freshly ground black pepper
- 2 lb. ripe tomatoes, sliced into wedges
- 3 tbsp. red wine vinegar
- 1 1/2 tsp. Dijon mustard
- 1/2 shallot or red onion, thinly sliced
- 1/2 c. fresh basil leaves
Directions
- Arrange a rack in center of oven; preheat to 400°. Cut bread into 1"-thick slices, then tear into about 1" pieces and transfer to a large bowl. Drizzle bread with 1/4 cup oil; season with 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat. Spread bread on a large unlined baking sheet.
- Bake croutons until crisp and golden brown, about 15 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, in a large colander or fine-mesh sieve set over a large bowl, toss tomatoes and 1 1/2 tsp. salt. Let sit for 15 minutes.
- In a medium bowl or large glass measuring cup, whisk vinegar, mustard, and remaining 1/2 tsp. salt. Add 3 Tbsp. tomato juice from bottom of bowl and whisk to combine. While whisking, slowly stream in remaining 6 Tbsp. oil.
- Remove colander from bowl; discard remaining tomato juice (or reserve for another use). In bowl, toss croutons with dressing. Add drained tomatoes on top. Let sit until croutons have absorbed dressing, about 10 minutes.
- Add shallot and basil and lightly toss to combine.
