Introduction
Panzanella, a traditional Italian bread salad, is a delightful way to use up stale bread and embrace the flavors of ripe, juicy tomatoes and fresh vegetables. This vibrant dish combines various textures and tastes, making it perfect for a summer meal or a light lunch. The key to a great panzanella lies in the quality of your ingredients and the balance between bread and vegetables. Here, we will go through the necessary components to create a refreshing and satisfying panzanella salad.
Detailed Ingredients with measures
4 – 5 cups (loosely packed) stale bread, torn into 2.5 cm/1” chunks (~180g/6 oz, depending on bread used)
1 tbsp extra virgin olive oil
4 medium tomatoes
1 tsp cooking/kosher salt (or 3/4 tsp table salt)
2 Lebanese cucumbers (or 1 long telegraph/English cucumber), peeled (optional)
1 cup basil leaves, loosely packed
DRESSING:
2 tbsp red or white wine vinegar
1 tsp Dijon mustard
8 tbsp extra virgin olive oil, the best you can afford
1 1/2 tsp garlic, finely minced (~1 large or 2 small)
1/4 tsp salt
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4-6
To make panzanella, first, preheat the oven to 180°C / 350°F (160°C fan). Toss bread chunks with olive oil, then spread them on a tray and toast for about 15 minutes until golden and crunchy on the outside while remaining soft on the inside. Allow the bread to cool.
Prepare the vegetables by cutting each tomato into wedges, salting them in a colander over a large bowl to draw out their juices. Reserve this tomato juice for the dressing. Cut cucumbers into 2.5 cm / 1″ pieces.
In a large bowl, combine the salted tomatoes, cucumbers, and basil. For the dressing, whisk together the reserved tomato juice, vinegar, Dijon mustard, extra virgin olive oil, minced garlic, and salt. Add the toasted bread to the salad mixture and pour over the dressing, tossing gently.
Let the salad rest for about 5 minutes to allow the flavors to meld. Just before serving, give it another toss to ensure everything is well coated. Enjoy your refreshing panzanella salad!
Detailed Directions and Instructions
TOAST BREAD:
Preheat the oven to 180°C / 350°F (160°C for fan oven). In a bowl, toss the bread chunks with 1 tablespoon of olive oil until well-coated. Spread the bread evenly on a baking tray. Toast in the preheated oven for about 15 minutes, or until the outside is golden and crunchy while the inside remains slightly soft. Once done, remove from the oven and allow to cool.
SALAD:
Begin by cutting each tomato into 8 wedges. For a rustic salad appearance, cut some of these wedges in half, creating irregular shapes. Place the tomato wedges into a colander set over a large bowl. Season the tomatoes with 1 teaspoon of salt, tossing them gently, and set aside for 10 minutes to allow the juices to drain into the bowl below. Reserve this tomato juice for the dressing. While the tomatoes are sweating, cut the cucumbers into chunks approximately 2.5 cm / 1 inch in size, maintaining irregular but even shapes.
Once the tomatoes have sweated, transfer them from the colander into a large mixing bowl. Add the cucumber chunks and the loosely packed basil leaves. Toss the vegetables gently to combine.
TOMATO DRESSING:
In the bowl containing the reserved tomato juice, add the dressing ingredients: 2 tablespoons of red or white wine vinegar, 1 teaspoon of Dijon mustard, 8 tablespoons of high-quality extra virgin olive oil, 1 ½ teaspoons of finely minced garlic, and ¼ teaspoon of salt. Whisk the ingredients together until well combined.
DRESS SALAD:
Add the toasted bread to the salad mixture and pour the prepared dressing evenly over the top. Gently toss the salad again to mix all the ingredients, ensuring the bread absorbs some of the dressing.
REST THEN SERVE:
Allow the salad to rest for about 5 minutes so that the juices can soak into the bread. During this time, toss the salad once or twice to ensure even distribution. Just before serving, give it another light toss to refresh the ingredients.
Notes
1. Use juicy, ripe tomatoes for the best flavor and plenty of tomato juice, which is essential for the dressing. The quality of the tomatoes will significantly impact the taste of the salad.
2. Maintain a 1:2 ratio of bread to vegetables by volume; there should be roughly twice as much vegetable volume as bread. Choose breads that are not overly dense but have an open crumb structure, such as ciabatta or artisan loaves. Avoid baguettes or rolls as they can become too light and soggy when dressed.
3. Peeling the cucumbers is optional; it is primarily recommended for English cucumbers due to their tougher skin. For other cucumber varieties, you may choose to leave the skin on for added texture and visual appeal.
4. Alternative options for vinegar include cider vinegar, sherry vinegar, champagne vinegar, or white balsamic which can provide a different flavor profile if desired.
5. This method of salting tomatoes and using their juices in the dressing is inspired by Kenji from Serious Eats, enhancing the depth of flavor in this salad.
Cook techniques
Toasting Bread
Preheat your oven to 180°C / 350°F (160°C fan). Toss the bread chunks with olive oil in a bowl. Spread them on a tray and toast for about 15 minutes until the outside is golden and crunchy while the inside remains soft.
Sweating Tomatoes
Cut tomatoes into wedges and place them in a colander over a large bowl. Sprinkle salt over the tomatoes, toss them, and let them sit for 10 minutes to draw out juices. Reserve the tomato juices for the dressing.
Preparing Cucumbers
Cut cucumbers into 2.5cm / 1″ chunks. Consider peeling if using tougher-skinned varieties like telegraph or English cucumbers for a better texture and visual appeal.
Making the Dressing
Combine dressing ingredients, including reserved tomato juices, in a bowl and whisk well until emulsified.
Tossing the Salad
Add the sweating tomatoes, cucumbers, and basil to a large bowl. Gently toss the vegetables together. Then, add the toasted bread and pour over the dressing, giving it a light toss to mix.
Resting the Salad
Allow the salad to rest for 5 minutes to let the bread absorb the juices. Toss once or twice during this period and again just before serving for the best flavor.
FAQ
What type of bread is best for panzanella?
Choose breads that strike a balance between open crumb and density, such as ciabatta or sourdough. Avoid baguettes or overly dense bread.
Can I use fresh tomatoes in this recipe?
Yes, juicy and ripe tomatoes are essential for the best flavor and for releasing juices when salted.
Is toasting the bread necessary?
While not strictly traditional, toasting helps maintain the bread’s texture and prevents it from becoming soggy quickly after dressing.
What can I substitute for olive oil in the dressing?
You can use any high-quality oil, such as avocado oil or nut oils, though olive oil is preferred for its flavor.
Can I use different types of vinegar for the dressing?
Absolutely! Other good options include cider vinegar, sherry vinegar, champagne vinegar, or white balsamic vinegar.
Conclusion
This salad showcases the delightful combination of ripe tomatoes, crunchy cucumbers, and toasted bread, all enhanced by a flavorful dressing. The use of quality ingredients ensures a fresh, rustic dish that can be enjoyed as a side or a light meal. The key lies in the balance of flavors and textures, making it a perfect dish for warm days.
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