Panzanella
A vibrant Tuscan bread salad that soaks up all the deliciousness of summer veggies and a punchy vinaigrette. Made with simple ingredients and lots of flavour, Panzanella is a no-fuss dish that feels fancy.
Ingredients
Salad
- Half a loaf of pane di casa bread
- 1 tablespoon extra virgin olive oil
- 3 large heirloom tomatoes
- 1 teaspoon cooking salt
- 2 Lebanese cucumbers peel one, leave the other
- 1 loosely packed cup of fresh basil leaves
Dressing
- 1½ tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- 2 garlic cloves finely minced
- ½ teaspoon salt divided
Instructions
Bread
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Prep the bread: Tear or cut the bread into chunks, toss with 1 tablespoon olive oil and 1 teaspoon salt.
- Toast it: Spread the bread on a baking tray and toast for around 15 minutes. You want it golden and crispy on the outside but still a bit soft inside, like proper toast. Let it cool once done.
Salad
- Chop the veggies: Cut each tomato into 8 wedges, then cut those in half. Slice the cucumbers into chunky rounds — cut one all the way and leave the skin on the other for texture.
- Toss the veggies: Combine tomatoes and cucumber in a big bowl. Add the basil and gently toss everything together.
- Make the dressing: Mix the vinegar, mustard, olive oil, garlic, and remaining salt. If your tomatoes let out any juice while chopping, throw that in too — it adds extra flavour!
- Bring it together: Add the cooled bread chunks to the bowl and drizzle over the dressing. Give it a gentle toss so everything’s coated.
- Let it soak: Let the salad sit for 5 minutes so the bread soaks up all the delicious juices. Give it another light toss before serving.