If you’re looking for a new recipe to use up farm-fresh vegetables, this is the one for you.
This is a Tuscan dish that is about as good as they come. Purists will go with extra-stale bread, but we find making our homemade croutons helps the bread keep some texture and works amazingly well with the vegetables. If possible, get fresh-from-the-garden heirloom tomatoes.
How To Make Panzanella (Tuscan Tomato and Bread Salad)
Making the croutons from scratch is so much easier than you might think, and really help to take this dish to the next level.
As mentioned, farm-fresh veggies are ideal for this salad, especially tomatoes.
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The Ingredients You Will Need
It’s about the bread, the veggies, and the simple vinaigrette for this epic salad.
Here’s What You’ll Need to Have on Hand
For the Salad:
Homemade Croutons – In Tuscany, the bread is usually just 2 or 3-day-old stale bread. We’ve tried both and love going with homemade croutons.
Tomatoes – Farm-fresh heirlooms are so good. Go with a variety of colors, if possible.
Cucumber – Peeled, seeded, and cubed.
Onion – Fine chopped red onion is recommended. You can soak them in apple cider for a milder taste.
Olives – Black, green, or Kalamata are all great choices. Make sure they are pitted. Slice them or leave them whole. We leave ours whole.
Capers – Drained.
Herbs – Fresh basil and parsley are fantastic.
Parmesan cheese – Grated from a block when serving is recommended.
For the Dressing:
Oil – Extra-virgin is recommended.
Vinegar – Red wine or balsamic are both excellent. We usually go with red wine vinegar.
Lemon juice – From 1 fresh lemon.
Seasoning – Salt and freshly ground black pepper.
EXPERT TIP: An easy way to emulsify the dressing is to place all of its ingredients in a jar with a tight-fitting lid. Affix the lid and then shake vigorously. If making the vinaigrette in advance, you’ll want to shake again before adding to the salad.
Tips for Making the Best Panzanella
Use High-Quality Ingredients – Go with a nice Italian loaf for the croutons, farm-fresh heirloom tomatoes, and a mix of colorful vegetables,for the best flavor and texture.
Make the Croutons From Scratch – Tossing cubed bread with oil, melted butter, minced garlic, salt, pepper, and dried oregano and then baking until golden and crispy is what makes this salad so special.
Let the Salad Rest (But Not Too Long) – After you’ve tossed the croutons and vegetables with the vinaigrette, allow a little time for it to be absorbed, about 15 minutes before serving. If you wait hours, the salad will become too soggy.
EXPERT TIP: The addition of freshly grated Parmesan cheese after the dish has been plated is not only beautiful, but adds a depth of flavor that you won’t get from pre-shredded cheese. It’s also beautiful, too.
How To Serve
This salad makes a wonderful “starter” salad before a nice Italian feast. Serve it before you serve Bistecca alla Fiorentina, Chicken Piccata, or Salmon Puttanesca.
It is also spectacular served family-style. Simply serve in a large pasta bowl and let guests serve themselves.
As mentioned, serve within 15 minutes of tossing the salad with the vinaigrette. It will stay delicious for 1 to 2 hours. It’s still amazing after the bread absorbs most of the dressing!
Other Classic Salad Dishes to Try
We love all types of salads that can be served before the main course, or as a side dish. Here are some of our all-time favorites:
Green Bean and Tomato Salad with Scallion Dressing
Thai Beef Salad with Vegetables
Greek Salad with Grilled Steak
Tzatziki Cucumber Salad
Stuffed Summer Tomatoes
Zucchini and Yellow Squash Salad with Tomato Relish
Horseradish Potato Salad
These are all amazing in their own right, but doesn’t this Tuscan masterpiece catching your eye?
We can honestly say, this Tuscan salad is one of most favorite salads to make during the peak summer months.
The texture of the salad is unique, but so satisfying.
And the taste is truly unmatched. We get nothing but huge rave reviews every time we serve this to guests.
Ready to make the best Tomato and Bread Salad this side of, well, Tuscany? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Panzanella (Tuscan Tomato and Bread Salad)
Ingredients
For the Salad
- 5 cups croutons click the link for easy recipe
- 3 heirloom tomatoes cored, seeded, and cut into small cubes
- 1 cucumber peeled, halved lengthwise, seeded, and cubed
- ½ cup red onion chopped, or thinly sliced
- ½ cup black olives pitted
- ¼ cup capers drained
- ¼ cup basil fresh, chopped
- ¼ cup parsley flat-leaf, fresh, chopped
- Parmesan cheese freshly grated, for garnish
For the Dressing
- ⅓ cup extra-virgin olive oil
- ⅓ cup red wine vinegar more to taste
- 1 tbsp lemon juice fresh, usually from 1 lemon
- ¾ tsp Kosher salt
- ½ tsp black pepper freshly ground
Instructions
Do Ahead
- Make the croutons and set aside.5 cups croutons
Assemble the Salad
- In a large mixing bowl, combine the croutons, tomatoes, cucumber, onion, olives, capers, basil, and parsley. Mix together with two large wooden spoons.3 heirloom tomatoes, 1 cucumber, ½ cup red onion, ½ cup black olives, ¼ cup capers, ¼ cup basil, ¼ cup parsley
- Add the dressing ingredients to a large jar with a tight-fitting lid. Affix the lid and shake vigorously for about 30 seconds, until fully combined (alternately, whisk the ingredients in a bowl until fully combined).
- Pour the dressing over the salad and toss continuously for a few minutes. Let rest for about 10 minutes, and then toss again.
- Serve the salad at once, with grated Parmesan as a garnish.Parmesan cheese
Notes
Nutrition
