Rustic Italian Panzanella with Heirloom Tomatoes and Basil
A refreshing Tuscan bread salad with vibrant heirloom tomatoes
This classic Italian salad makes the most of ripe, juicy tomatoes and day-old bread soaked in a tangy vinaigrette, bursting with fresh flavors of basil and olives.
- 30 min
- 4
- Easy
Ingredients
For the Salad
For the Dressing
For the Garnish
Preparation
Marinating the Bread and Vegetables
Combine bread and vegetables
In a large bowl, combine the bread pieces with the chopped heirloom tomatoes, sliced onion, sliced cucumber, and olives.
Whisk dressing
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper until well combined.
Toss salad
Pour the dressing over the bread and vegetable mixture, tossing until evenly coated.
Preparing the Garnish
Tear basil leaves
Tear fresh basil leaves and set aside for garnish.
Prepare parmesan
Prepare parmesan shavings if desired for a creamy touch.
Let salad rest
Allow the salad to sit for about 15-20 minutes to let the bread soak up flavors.
Ensure the bread soaks enough to absorb the dressing but doesn't become too mushy. Add a pinch of chili flakes for subtle heat.
Cooking Process
Bread Soaking
Allow the bread to soak in the dressing for optimal flavor absorption.
Flavors Marinating
Let the salad sit to enable flavors to meld perfectly.
Plating & Serving
Rustic Italian Panzanella with Heirloom Tomatoes and Basil
Rustic Italian Panzanella with Heirloom Tomatoes and Basil
Plating & Serving
Serve the panzanella in a broad, shallow dish to showcase its colorful beauty and finish with a garnish of fresh basil and parmesan shavings.