Tomato Basil Panzanella Salad

In the heart of Italian cuisine lies a dish that beautifully captures the essence of summer: Panzanella salad. Originating from Tuscany, this rustic salad is a celebration of fresh produce and is particularly favored during the warm months when tomatoes and basil are at their peak. Traditionally, Panzanella consists of stale bread, ripe tomatoes, and a variety of vegetables, all drizzled with olive oil and vinegar. Its humble beginnings stem from the need to minimize waste, transforming leftover bread into a vibrant and refreshing dish.

Discover the vibrant flavors of summer with the Fresh & Zesty Tomato Basil Panzanella Salad, a classic Italian dish that perfectly combines fresh tomatoes, crunchy cucumbers, aromatic basil, and hearty stale bread. This easy-to-make salad is not only a feast for the eyes but also a nutritious option packed with essential vitamins. Ideal for picnics, barbecues, or light meals, it brings a taste of Tuscany to your table. Enjoy the refreshing and wholesome goodness of seasonal produce!

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Ingredients

1 large loaf of rustic bread (preferably day-old, like ciabatta or sourdough)

4 large ripe tomatoes (variety of colors for visual appeal), diced

1 cucumber, peeled and chopped

1 red onion, thinly sliced

1 cup fresh basil leaves, torn

1/2 cup fresh mozzarella balls (bocconcini), halved

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly cracked black pepper, to taste

Instructions

Prepare the Bread: Preheat your oven to 375°F (190°C). Cut the rustic bread into bite-sized cubes. Spread them in an even layer on a baking sheet and drizzle lightly with olive oil. Toast in the oven for 10-15 minutes, or until golden brown and crunchy. Let the bread cool.

Mix the Salad Ingredients: In a large mixing bowl, combine the diced tomatoes, chopped cucumber, sliced red onion, torn basil leaves, and mozzarella balls. Gently toss to combine.

Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper until the dressing emulsifies.

Combine Everything: Add the toasted bread cubes to the vegetable mixture. Drizzle the dressing over the salad and toss gently, ensuring all ingredients are well-coated.

Rest and Serve: Let the salad sit for about 10-15 minutes to allow the bread to soak up some of the juices from the tomatoes and dressing. Serve immediately at room temperature, garnished with additional basil if desired.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings