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Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.Be warned, this salad demands the very best tomatoes! If you don't have juicy tomatoes, don't make this. Make another salad instead!And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don't skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!
View original recipe on recipetineats.comPreheat oven to 180°C /350°F (160°C fan).
Toss bread chunks with 1 tbsp olive oil in a bowl.
Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!
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