Tomato Panzanella
This tomato panzanella is my version of the easy bread salad so popular in Italy. It’s bursting with flavor yet comes together in just a few minutes!
The Starting Five
Five things to know before making this dish!
Use a thick. hearty bread for this salad that can hold up to the dressing. I recommend ciabatta.
If heirloom tomatoes are in season, chop those up instead of cherry or grape—their flavor is unmatched. But cherry and grape are perfect for making this year-round.
Don’t use more red onion than instructed; it seems like a small amount, but too much will overpower this dish!
My favorite dressing is a good-quality Italian vinaigrette, but you can also use a lemon vinaigrette or even a honey vinaigrette.
This salad won’t keep for too long because the bread will get soggy. It’s best to enjoy it as soon as it’s ready.
Tomato panzanella
Ingredients
1/3 ciabatta loaf (about 2 cups chopped), plus optional olive oil for toasting
1 cup cherry or grape tomatoes, sliced
1/4 cup red onion, sliced thinly
Salt & pepper
2 tablespoons Italian vinaigrette
2 large basil leaves, sliced thinly
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Chop the ciabatta into 1-inch cubes—it should be about 2 cups total. Toast the ciabatta in the oven for 10 minutes or until it starts to crisp (toss bread in olive oil first, if desired).
3. In a large bowl, combine tomatoes and red onion. Season generously with salt; add pepper to taste.
4. Add the toasted bread, then add the vinaigrette and toss. Add basil and lightly toss. Serve immediately.
