Classic Panzanella Salad (Tuscan-Style Tomato-and-Bread Salad) Recipe

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  1.13kg

• Salt

  Table

  2 tsp or 12g

• Sourdough bread

  French or vienna, Toasted

  12 oz or 340g

• Olive oil

  Salad or cooking

  10 tbsp or 135g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red wine vinegar

  2 tbsp or 30g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

Directions

1. Place tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.
2. Meanwhile, preheat oven to 350F (180C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
3. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup (120ml) olive oil. Season dressing to taste with salt and pepper.
4. Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

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