Summer is a huge bowl of panzanella in the center of the table: generous bronzed croutons tossed with chunks of juicy tomato, shallots, and torn basil in a bright vinaigrette. It might technically be called a salad, but you’ll probably find yourself snacking on it for breakfast, dinner… and dessert.
Originating in Tuscany, panzanella salad has traditionally consisted of dry stale bread soaked in water to rehydrate it, then tossed with tomatoes, onions, olive oil, red wine vinegar, and herbs. Most modern recipes ditch the stale bread, opting to crisp fresh bread in the oven instead for better texture and flavor. The alliums vary depending on the recipe—some choose red onion, while others prefer shallots—but the good tomatoes and olive remain a non-negotiable.
How To Make Panzanella Salad
A panzanella salad might seem simple to make—and it is! But like most simple dishes, the devil is in the details. Here’s how to prep this salad intentionally to take it from pretty good to great.
INGREDIENTS
- Bread: A crusty country loaf with a large irregular crumb is the best bread for this salad. You want something that will get crispy in the oven and then absorb all that dressing without completely losing its form. Contrary to the original traditions of this recipe, I recommend using fresh bread for the best flavor. Whatever you do, make sure to tear the bread, rather than cutting it: those irregular torn edges will add amazing texture to the salad.
- Extra-Virgin Olive Oil: This is a moment to get out the best olive oil you have, since you’ll really taste it on the croutons and in the dressing.
- Kosher Salt: I prefer to use Diamond Crystal kosher salt, since the size of the granules make it easier to season evenly without overseasoning. If you have Morton, I recommend using about half the amount called for in the recipe.
- Black Pepper: No need to seek out fancy peppercorns, but freshly ground is the way to go here. The aromatics from black pepper dissipate quickly, and especially in a salad with so few ingredients, you want it to be as present as possible.
- Tomatoes: Use the freshest, ripest tomatoes you can find. Besides the bread, they’re the most important thing in this salad. Make sure they’re worthy of their starring role.
- Red Wine Vinegar: Red wine vinegar works along with the tomato juice and olive oil to form the backbone of the vinaigrette.
- Dijon Mustard: Mustard adds a zing that compliments the tang of the red wine vinegar and sets off the sweetness of the tomatoes.
- Shallot: Thinly sliced shallot brings a sweet sharpness to the salad. They’ll also start to marinate in the dressing if the salad continues to sit once fully assembled,
- Basil: Gorgeously green basil adds an herby freshness that rounds out the sharp shallot and sweet tomatoes. If the leaves are small, leave them whole; otherwise, tear larger leaves into irregular pieces.
Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”
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