Best Panzanella Recipe (Tuscan Tomato and Bread Salad)
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This post is all about the best panzanella recipe.
Cheers to a summer filled with good food, good friends, and plenty of Panzanella!
Panzanella, a Tuscan salad, beautifully merges the simplicity of fresh ingredients with the richness of Italian culinary tradition. At its heart, Panzanella celebrates tomatoes, bread, and olive oil, enhanced with a splash of vinegar and a sprinkle of herbs. This rustic dish encapsulates the essence of Mediterranean cuisine – vibrant, flavorful, and effortlessly sophisticated.
Making your own Panzanella is a breeze. Begin with 4 or 5 slices of Italian bread. Brush each slice with olive oil and toast them in the oven until they achieve a golden, crisp perfection, usually around 15 minutes. Meanwhile, halve your ripe grape tomatoes and place them in a colander set over a bowl. Sprinkle the tomatoes with salt and allow them to release their juices while the bread toasts, 10-15 minutes is best. Once the bread is done, rub it with garlic cloves. Finally, in a generous salad bowl, combine minced garlic, beans, basil, mozzarella balls, and tomatoes, making sure to reserve the tomato liquid.For the dressing, combine olive oil, vinegar, Dijon mustard, and the reserved tomato liquid, whisking until well combined. Pour this flavorful dressing over the bread mixture and toss gently. Season with salt and pepper to your liking, and delight in the taste of summer captured in every bite.
This post is all about the best panzanella recipe.
The Best Panzanella Recipe
Ingredients
- 4 slices crusty Italian bread
- 3 tbsp olive oil + some for brushing the bread
- 1 clove garlic minced
- 1 lb mixed grape tomatoes
- 1 tsp salt
- 1 14oz can cannelloni beans drained and rinsed
- 1/4 cup chopped fresh basil and more for garnish
- 6 oz small fresh mozzarella balls (ciliegine)
- 4 1/2 tsp red wine vinegar
- 1 tsp red wine vinegar
- 1 tsp dijon mustard
- juice from grape tomatoes
- salt and pepper to taste
Instructions
- Brush bread with olive oil and toast in a 375 degree oven for 15 minutes or until golden brown.
- Rub bread with garlic cloves.
- Break bread into cubes and add to bowl. Add in minced garlic.
- Cut grape tomatoes from pole to pole. Place in colander that is placed over a bowl. Sprinkle with salt and let tomatoes sweat for 15 tomatoes.
- Add the beans, basil, mozzarella balls and tomatoes to the bowl, reserving the tomato liquid.
- Combine vinegar, olive oil, djion mustard, and tomato liquid and whisk together. Pour over the bread mixture and toss. Add salt and pepper to taste. Allow flavors to marry for 5-10 minutes before serving.
This post was all about the best panzanella recipe.
