Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)

seriouseats.com

Bob

2 ½ pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces

2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)

¾ pound (340g) ciabatta or rustic sourdough bread, cut into 1 ½-inch cubes (about 6 cups bread cubes)

10 tablespoons (150ml) extra-virgin olive oil, divided

1 small shallot, minced (about 2 tablespoons)

2 medium cloves garlic, minced (about 2 teaspoons)

½ teaspoon Dijon mustard

2 tablespoons white wine vinegar or red wine vinegar

Freshly ground black pepper

½ cup ( ½ ounce) packed basil leaves, roughly chopped

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer