Tuscan Panzanella Salad

The Panzanella salad is one of the most classic Italian dishes

Dive into the rustic flavors of Italy with this traditional Tuscan Panzanella Salad. It’s a symphony of juicy tomatoes, crisp homemade croutons, and fresh basil, all brought together with a tangy vinaigrette. This salad is not only a feast for the eyes but also a refreshing choice for those warm summer days.

Overview

• Preparation Time: 20 minutes
• Resting time: 10 minutes
• Total time: 30 minutes
• Difficulty: easy

Ingredients

For 2 portions (2 persons)

For the salad

• 300g stale Italian bread (preferably 1-2 days old), cut into 1-inch cubes
• 500g ripe tomatoes, cut into chunks
• 200g fresh mozzarella balls (bocconcini), halved
• 1 small red onion, thinly sliced
• A handful of fresh basil leaves, torn
• Salt and pepper, to taste
• Optional: 1 cucumber, sliced

For the Vinaigrette

• 60ml extra virgin olive oil
• 20ml red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 180°C (350°F). Arrange the bread cubes on a baking sheet and toast for 10-15 minutes until golden and slightly crisp. Let cool.
2. In a large bowl, combine the tomatoes, mozzarella, red onion, basil and optionally cucumber. Season with salt and pepper.
3. To make the vinaigrette, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper to taste.
4. Pour the vinaigrette over the salad and toss gently to combine. Let it sit for at least 30 minutes to allow the flavors to meld.
5. Add the toasted bread cubes to the salad just before serving and toss gently once more.
6. Serve immediately or let it sit for an additional 10 minutes for the bread to soak up more flavor.

This Panzanella salad is best enjoyed fresh but can be refrigerated for a short period if needed. It’s the perfect addition to any meal or can be enjoyed on its own as a light lunch.

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