End of Summer Panzanella Salad (Tuscan Tomato and Bread Salad)
 
Prep time
Cook time
Total time
 
A classic Tuscan salad recipe with ripe summer tomatoes, hearty bread and fresh basil!
Author:
Recipe type: Summer Salad
Cuisine: Italian
Serves: 4
Ingredients
  • 2 cups two-day-old hearty bread, torn into ½” chunks
  • 1 TBSP. extra virgin olive oil
  • 1 lb. ripe, juicy tomatoes (I used Campari tomatoes)
  • 1 tsp. fine sea salt, divided
  • ¼ sm. sweet red onion, thinly sliced
  • 2 TBSP. red wine vinegar
  • 6 TBSP. extra virgin olive oil
  • ¼ freshly ground pepper
  • 2 mini, seedless cucumbers, cut into ½" slices(optional)
  • ½ fresh mozzarella cheese ball (about 4oz.), torn into chunks (optional)
  • --- fresh basil leaves
Instructions
  1. Tear the bread into ½" chunks, toss it with one TBSP. olive oil, and toast in a skillet until lightly brown. Remove from the heat to cool.
  2. Meanwhile, cut the tomatoes into wedges, (or, quarters if using smaller size tomatoes), and place them into a colander set over a large bowl. Season them with ½ tsp. salt, toss gently and let them sit for 10-15 minutes to draw out the juices. Reserve the tomato juices.
  3. Thinly slice the onion and place the slices in a small bowl with the red wine vinegar to macerate for 15 minutes.
  4. Slice the cucumbers and set aside.
  5. Make the vinaigrette: to the large bowl with the tomato juices, add the sliced onion with the vinegar, stir in the olive oil, and season with the rest of the salt and the freshly ground pepper.
  6. Next, add the toasted bread and the cucumbers. Toss briefly, add the tomatoes and mozzarella (if using) and stir to combine. Let sit for about five minutes or so, as the bread absorbs the vinaigrette and softens a bit.
  7. Add some small basil leaves and taste the salad. If it seems dry, drizzle some more olive oil and toss gently to mix. Allow it to sit for five minutes and serve.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/end-of-summer-panzanella-salad-tuscan-tomato-and-bread-salad/