Florentine Panzanella Salad with Tomatoes and Basil
Dive into the rustic charm of Tuscany with this Florentine Panzanella Salad. Bursting with ripe tomatoes, fragrant basil, and crunchy homemade croutons, this salad embodies the simplicity and freshness of Mediterranean cuisine.
Equipment
- Baking sheet
- Large bowl
- Small bowl
- Whisk
- Knife
- Cutting board
Ingredients
- 6 ounces Ciabatta or sourdough bread cut into 1-inch cubes
- 1/4 cup Extra-virgin olive oil
- 1 1/2 pounds Ripe tomatoes cut into bite-sized pieces
- 1 medium Cucumber sliced into half-moons
- 1 small Red onion thinly sliced
- 1 cup Fresh basil leaves roughly torn
- 2 tablespoons Red wine vinegar
- 1 Garlic clove minced
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). On a baking sheet, toss the bread cubes with 2 tablespoons of the olive oil until evenly coated. Spread the bread in a single layer and bake for 10-15 minutes, or until golden and crispy, stirring halfway through. Let the croutons cool.
- In a large bowl, combine the cut tomatoes, sliced cucumber, and red onion. Add the cooled croutons and hand-torn basil leaves to the bowl.
- In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients and gently toss until everything is well coated. Let the salad sit for 10-15 minutes to allow the flavors to meld and the croutons to slightly soften.
- Taste and adjust the seasoning if necessary. Serve immediately or at room temperature for the best flavor.
Notes
For the best results, use bread that is a day or two old as it will hold up better when mixed with the dressing.
If desired, add in other fresh vegetables or ingredients like capers, olives, or mozzarella to personalize your Panzanella.
This salad is best enjoyed the day it is made, as the croutons will continue to soften over time.