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Per serving
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- 1
Toast the bread
Heat the oven to 400°F. Cut the ciabatta into 1-inch cubes. In a large mixing bowl, toss the cubes with a generous drizzle of the olive oil and a pinch of kosher salt until well coated. Spread on a sheet pan and bake about 10 minutes, until the edges are golden and crisp but the centers stay a little chewy. Keep the bowl — you'll build the dressing in it.
- 2
Salt the tomatoes
Cut the tomatoes into small wedges or cubes (halve any cherry tomatoes). Set a large colander over the same mixing bowl, add the tomatoes, and sprinkle with a big pinch of kosher salt. Toss gently with your hand and let sit 10 to 15 minutes so they release their juices into the bowl below.
- 3
Make the dressing
Move the colander of tomatoes to the sink and keep the bowl with the collected tomato juice. To that juice add the red wine vinegar, the remaining olive oil (about 1/2 cup), the minced garlic, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.
- 4
Finish the salad
Add the drained tomatoes, toasted bread cubes, thinly sliced shallots, torn basil, and the mozzarella if using to the bowl with the dressing. Toss gently to coat, then let the salad rest 20 to 30 minutes so the bread soaks up just enough dressing without going soggy.
- 5
Serve
Give the salad a final gentle toss and pile it onto a serving platter. Scatter a few more torn basil leaves over the top and serve.
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Tuscan Panzanella (Tomato and Bread Salad)
Created by: WholeFoodWendy
Ingredients
- 5 oz ciabatta bread
- 1/2 cup extra virgin olive oil
- kosher salt
- 2 1/4 lb tomatoes
- 1/4 cup red wine vinegar
- 2 garlic cloves
- 1/2 tsp Dijon mustard
- 1 tsp thyme
- black pepper
- 2 shallots
- 1/2 cup basil
- 4 oz fresh mozzarella
Instructions
- Toast the breadHeat the oven to 400°F. Cut the ciabatta into 1-inch cubes. In a large mixing bowl, toss the cubes with a generous drizzle of the olive oil and a pinch of kosher salt until well coated. Spread on a sheet pan and bake about 10 minutes, until the edges are golden and crisp but the centers stay a little chewy. Keep the bowl — you'll build the dressing in it.
- Salt the tomatoesCut the tomatoes into small wedges or cubes (halve any cherry tomatoes). Set a large colander over the same mixing bowl, add the tomatoes, and sprinkle with a big pinch of kosher salt. Toss gently with your hand and let sit 10 to 15 minutes so they release their juices into the bowl below.
- Make the dressingMove the colander of tomatoes to the sink and keep the bowl with the collected tomato juice. To that juice add the red wine vinegar, the remaining olive oil (about 1/2 cup), the minced garlic, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine.
- Finish the saladAdd the drained tomatoes, toasted bread cubes, thinly sliced shallots, torn basil, and the mozzarella if using to the bowl with the dressing. Toss gently to coat, then let the salad rest 20 to 30 minutes so the bread soaks up just enough dressing without going soggy.
- ServeGive the salad a final gentle toss and pile it onto a serving platter. Scatter a few more torn basil leaves over the top and serve.