This simple Italian salad has amazing flavour in spite of its simplicity. If Italians know anything it’s how to appreciate the flavour of good quality tomatoes at their peak of ripeness. Once you try Panzanella you’ll be hooked.
If you like Bruschetta, you’ll love Panzanella. Because it tastes like Bruschetta in a bowl. Or maybe you love Greek Salad. This is like an Italian version without cheese. The concept of Panzanella is said to have originated in Tuscany as a way to use up stale bread. Lucky for us, the idea turned into an amazing recipe. Well, let’s not even call it a recipe. You’ll see various versions of Panzanella, many with onions, some with peppers and even a basic tomato and bread salad with just some good olive oil, salt and pepper. It’s up to you what you include or omit but this is how I like to make it.
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How to make Panzanella
Let’s start with the bread. You want to use something that’s dense and chewy. I recommend a ciabatta baguette. It’s not great for Bruschetta because it’s full of holes and the toppings fall through. But it’s perfect for Panzanella. It’s ok if it’s not stale because you’re going to grill it which helps dry it out. Depending on the size of the baguette you’ll use about a third to half of it for this recipe.
Slice the bread lengthwise and brush some good quality olive oil over the cut side. Grill it face down on a grill pan or even the barbecue. You don’t want to char the bread, just give it a bit of colour and slightly dry it out. A back up plan is to broil the bread in the oven face up. Not too close to the top, and keep an eye on it. This isn’t the typical preparation for the bread in Panzanella but I love the additional flavour element it adds. When it’s cool enough to handle rub a garlic clove all over the grilled bread. This gives you garlic flavour without sharp raw garlic in the dressing.
Cut the bread into cubes. Bite sized pieces are perfect, something a little larger than a crouton but not too big for one bite. Now leave the bread laying out on the cutting board to dry out a little more while you make the rest of the salad. In fact, you can do this step earlier in the day.
You won’t be happy if you make this with imported store bought tomatoes. In order to really appreciate this salad it must be made with vine ripened tomatoes. And they have to be juicy. Paste tomatoes do not work in Panzanella. But a variety of sizes and colours is perfectly fine. Choose cocktail, heirloom varieties, even ripe field tomatoes or beefsteak. Just make sure to cut them into similar sizes.
Put all the tomatoes in a bowl and sprinkle with some course salt. Give a gentle toss and let them sit at room temperature to allow some of the juices to come out. After about 30 minutes, use a slotted spoon to remove the tomatoes and place them in a serving bowl.
The dressing is super simple, just some good quality olive oil, a splash of red wine vinegar and some pepper. Since you’ve already salted the tomatoes you don’t need any more in the dressing. But you do want to add the juice from the tomatoes. Depending on how juicy they are, you might not need all of it. Add a few spoonfuls to the dressing and whisk well.
Not all Panzanella includes cucumber but I love adding it for colour and crunch. Since the tomatoes and bread are both soft, the cucumber adds a needed other texture. Since you’re using fresh picked local tomatoes, you may as well get a field cucumber while you’re at it. And some fresh basil just goes with this salad. I mean, it’s Italian right?
Toss everything together with most of the dressing. Allow the salad to sit at room temperature for 15 minutes or so. If the bread is still a little dry, add more dressing right before serving.
Next time you’re having pasta, instead of serving it with bread and a salad, why not make Panzanella? If you try it, consider leaving a comment or rating below. Here’s the recipe!
Ingredients
- ⅓ ciabatta baguette about 2 cups when cubed
- 1 tsp extra virgin olive oil
- 1 clove fresh garlic, peeled
- 2½ - 3 cups diced ripe juicy tomatoes do not use paste tomatoes
- ½ tsp course salt
- ½ field cucumber, diced
- 1 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- ¼ tsp cracked black pepper
- ¼ cup loosely packed basil leaves
Instructions
- Slice ciabatta baguette in half lengthwise. Brush each cut side with ½ tsp olive oil. Grill cut side down only until slightly browning, do not char. When bread has cooled enough to handle, rub a garlic clove over cut side to infuse with flavour. Cut baguettes into bite sized cubes and allow to sit on cutting board to dry out.
- Cut tomatoes into similar sized pieces as bread. Sprinkle course salt over top and gently stir. Allow to sit at room temperature for 30 minutes to release juices.
- Cut cucumber in half or quarters lengthwise, depending on the thickness, then into pieces. Add to salad bowl along with baguette cubes. Using a slotted spoon, remove tomatoes from juice and add to salad mixture.
- Whisk together the other 1 Tbsp of olive oil, vinegar and cracked black pepper. Add about 2 Tbsp of reserved tomato juice to dressing. Pour over salad. Toss and let rest for 15 minutes.
- Tear basil and toss with salad. If bread is still dry, add extra tomato juice if desired.
Such a great summer recipe.
It truly is!
Shelly made this the other night and said how good it is. My sister is coming for a visit next week, it’s on the menu!
Oh that’s great Carol, I hope you like it!