Panzanella Salad (Italian Bread and Tomato Salad)

Panzanella salad with burrata cheese and fresh basil garnished on the edge of the plate.

Panzanella Salad (Italian Bread and Tomato Salad)

It’s tomato season, and nothing celebrates it better than a fresh Panzanella Salad. Made with crusty bread, ripe tomatoes, shallots, and basil, it’s tossed in a light vinaigrette and finished with creamy mozzarella. Toasting the bread gives the best texture, and letting the salad rest about 10 minutes allows the flavors to meld without the bread getting soggy. Enjoy!

Course Dinner, Lunch, Side Dish

Cuisine Italian, Tuscan

Keyword Panzanella Salad (Italian Bread and Tomato Salad)

Prep Time 15

Cook Time 10

Resting to Let The Bread Soak Up Juices 5

Total Time 30

Servings

Calories 332kcal

Ingredients

The Bread

5 oz Eustic sourdough tartine bread (140 g)
Extra virgin olive oil
Kosher salt

The Salad

2 ¼ lb ripe tomatoes of choice (1 kg)
2 shallots thinly sliced
½ cup packed fresh basil (12 g) torn
4 oz fresh burrata (115 g)
3 oz green olives of choice (85 g)

The Red Wine Thyme Vinaigrette

¼ cup red wine vinegar (60 ml)
½ cup extra virgin olive oil (120 ml)
2 garlic cloves minced
½ teaspoon Dijon mustard (2.5 g)
1 teaspoon fresh thyme leaves (1 g), from about 3 sprigs
Black pepper to taste

Instructions

Prep the Oven: Heat the oven to 400°F (200°C).
Toast the Bread: In a large mixing bowl, toss the bread cubes with a generous drizzle of extra virgin olive oil and a pinch of kosher salt until well coated. Spread the cubes on a sheet pan and bake for about 10 minutes, or until golden. The edges should be crisp, it’s okay if the centers remain slightly chewy.
5 oz Eustic sourdough tartine bread, Extra virgin olive oil, Kosher salt
Optional Make-Ahead Croutons: If you have stale sourdough, cube it and let it dry in the oven for a few days until hard and firm. Store in a sealed container until ready to use as “croutons” or for this salad.
Make the Vinaigrette: In a small bowl or jar, whisk together the red wine vinegar, extra virgin olive oil, garlic, Dijon mustard, thyme, and a good pinch of black pepper until emulsified.
¼ cup red wine vinegar, ½ cup extra virgin olive oil, 2 garlic cloves, ½ teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves, Black pepper
Dress the Tomatoes: Place the diced tomatoes in the reserved mixing bowl. Pour in half of the vinaigrette and toss gently with your hands. Set aside for a few minutes to allow the tomatoes to release their juices.
2 ¼ lb ripe tomatoes of choice
Assemble the Salad: Add the toasted (or dried) bread cubes, shallots, and green olives to the bowl with the macerated tomatoes. Toss gently to combine, then let the salad rest for about 10 minutes so the bread can soak up the juices.
2 shallots, 3 oz green olives of choice
Finish and Serve: Transfer the salad to a serving platter. Top with torn basil leaves and creamy burrata (or buffalo mozzarella). Drizzle with the remaining vinaigrette and serve immediately.
½ cup packed fresh basil, 4 oz fresh burrata

Notes

Nutrition