Panzanella Salad

Method6 steps

1. 1

   Step 1: Heat the oven to 400°F (204°C). Have the bread cubed, tomatoes cut, garlic minced, shallots sliced and basil torn before assembling the salad.

2. 2

   Step 2: Toss the day-old bread cubes with the large drizzle of bread-toasting olive oil and a generous pinch of kosher salt in a large mixing bowl. Save the bowl for the tomato juices. Spread the coated bread on a sheet pan and bake in the heated oven for about 10 minutes, until golden and crisp at the edges but still slightly chewy in the center.

   Check golden bread cubes · 10 minUses 5 ounces day-old rustic Italian bread, such as ciabatta, cut into 1-inch cubes · A large drizzle of extra virgin olive oil to coat the bread cubes · A generous pinch of kosher salt for the bread

3. 3

   Step 3: While the bread toasts, set a large colander over the saved mixing bowl. Add the cut tomatoes, sprinkle with a large pinch of kosher salt and toss gently. Let them stand for about 10–15 minutes, checking from 10 minutes, so their juices collect in the bowl below.

   Check released tomato juices · 10 minUses 2¼ pounds ripe tomatoes, cut into small wedges or cubes · A large pinch of kosher salt for the tomatoes

4. 4

   Step 4: Move the colander of tomatoes from step 3 aside, keeping the collected tomato juices in the bowl. Whisk the red wine vinegar (¼ cup), separate ½ cup dressing olive oil, garlic (2), Dijon mustard (½ teaspoon), optional fresh thyme (1 teaspoon) and a large pinch of black pepper into those juices. Taste and season with a little more kosher salt if needed.

   Uses Collected juices only, with the tomatoes retained separately in the colander · ¼ cup red wine vinegar · ½ cup extra virgin olive oil for the dressing · 2 garlic cloves, minced · ½ teaspoon Dijon mustard · 1 teaspoon fresh thyme, optional · A large pinch of black pepper · Additional kosher salt only if needed for the dressing

5. 5

   Step 5: Add the tomatoes from the colander in step 3, toasted bread from step 2, sliced shallots (2 small) and torn basil (½ cup) to the dressing from step 4. Add the optional 4 ounces mozzarella and any additional mozzarella only if desired. Toss gently to coat. Let the salad rest for 20–30 minutes, checking from 20 minutes, so the bread absorbs flavor while retaining some texture.

   Check rested panzanella · 20 minUses All tomato pieces held in the colander, separate from juices already used in the dressing · Complete toasted bread cubes · Complete tomato-juice and red-wine-vinegar dressing · 2 small shallots, peeled and thinly sliced · ½ cup packed fresh basil, torn · 4 ounces fresh baby mozzarella, optional · Additional fresh baby mozzarella, only if desired beyond the optional 4 ounces

6. 6

   Step 6: Give the rested panzanella from step 5 a gentle toss, transfer it to a serving platter and garnish with the optional additional basil leaves. Serve the salad the same day.

   Uses Complete rested panzanella · Additional fresh basil leaves for garnish, optional