Panzanella Toscana

A classic Italian salad with hearty bread, tomatoes, shallots, basil, and a tangy dressing.

Prep Time 20

Rest Time 30

Total Time 50

Servings Servings

Calories 89kcal

Author Meghan Birnbaum

Equipment

Mixing bowl
Sheet pan (for toasting bread)
Large colander
Knife (for cutting bread, tomatoes, and shallots)
Cutting board
Whisk (for making the dressing)
Serving platter (optional, for presentation)

Ingredients

5 oz ½ loaf rustic Italian bread (e.g., Ciabatta), cut into 1-inch cubes
Extra virgin olive oil
Kosher salt
2¼ lb ripe tomatoes cut into small wedges or cubes
¼ cup red wine vinegar
2 garlic cloves minced
½ teaspoon Dijon mustard
1 teaspoon fresh thyme optional
Black pepper
2 small shallots peeled and thinly sliced
½ cup packed fresh basil torn
4 oz fresh baby mozzarella optional

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Instructions

Preheat Oven: Heat oven to 400°F (200°C).
Prepare Bread: In a large mixing bowl, toss bread cubes with a drizzle of olive oil and a pinch of kosher salt. Spread on a sheet pan and bake for about 10 minutes until golden and slightly crisp.
Salt Tomatoes: Place tomatoes in a colander over the mixing bowl. Sprinkle with kosher salt, toss briefly, and set aside to release juices.
Make Dressing: Remove colander with tomatoes, saving the juice in the bowl. Add red wine vinegar, ½ cup olive oil, minced garlic, Dijon mustard, thyme, and black pepper to the juice. Whisk to combine.
Combine Ingredients: Add tomatoes, bread cubes, shallots, basil, and mozzarella (if using) to the bowl. Toss to coat with dressing.
Rest: Let the salad sit for 20-30 minutes to allow flavors to meld.
Serve: Gently toss the salad again and transfer to a serving platter. Garnish with extra basil leaves if desired.

Notes

Storage: Transfer the Panzanella salad to an airtight container and store in the refrigerator for up to 1-2 days; consume within a few hours for the best texture.

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