Learn how to make a classic panzanella salad. An easy and warming salad, brimming with flavor! A few simple tips and tricks will make this simple salad so much more flavorful. A great way to use up stale bread as well.EASY - This recipe is very easy and versatile. It's a quick recipe too, and with a lot of flavor. Perfect for beginners. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
680gtomatoesyou can use cherry tomatoes, vine tomatoes, heirloom tomatoes, or roma tomatoes
226gcrusty breadcut into 1 inch cubes (about 4 cups)
3shallotsor 1 medium red onion, thinly sliced
1english cucumbercut into cubes (½ inch cubes) or halved and sliced
3tbspbalsamic vinegarsubstitute with white or red wine vinegar, or champagne vinegar
½cupextra virgin olive oilor avocado oil or any neutral oil will also work
Salt and pepper to taste
Feta cheese or parmesan cheese(optional)
Preheat the oven to 350°F / 180°C. Line a baking tray with parchment paper and set aside.
Cut the tomatoes into 1 inch cubes and place them in a bowl. If you’re using cherry tomatoes, cut those in half.
680 g tomatoes
Sprinkle about 1/2 tsp of sea salt over the tomatoes in the bowl. Mix to combine and set aside for at least 15 minutes. While you wait, you can toast the bread and get everything else ready (see below).
½ tsp sea salt
In a large bowl, place all the cubed bread. Drizzle the oil and add the garlic. Toss to combine well.
Place the bread cubes (tossed in oil) on the lined baking tray.
Toast the bread cubes in the oven for about 15 - 20 minutes. A little browning is good.
Remove the baking tray from the oven, and let the bread cool down. Once cooled, transfer the bread into the large bowl (this is where you will be mixing the salad, so make sure the bowl is large enough).
Cut the shallots into thin slices. Cut the cucumbers into cubes or slices and roughly chop the capers. The basil can be rolled up and sliced into thin strips (chiffonade), or torn by hand into rough pieces.
Next, whisk while drizzling in the oil to create an emulsified dressing. I add between ⅓ cup - ½ cup oil. Taste and add salt and pepper to your liking.
½ cup extra virgin olive oil, Salt and pepper to taste
Assembling the salad
Once all the ingredients are prepared, and the tomatoes have been salted for at least 15 minutes, you can make the salad.
Add the tomatoes into the large bowl with the bread, followed by the cucumbers, shallots, capers and basil. Toss to combine.
Next drizzle the dressing over the bread, and toss to combine.
Cover the salad and let it rest for about 20 - 30 minutes before serving. This will allow the dressing and all the other flavors to be absorbed by the bread. To make sure the bread is absorbing the flavor equally, toss the salad a few times during this 20 - 30 minute wait.
Serve with some crumbled feta or shaved parmesan on top, or more freshly sliced basil leaves.