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

Name: Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces; 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt); 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes); 10 tablespoons (150ml) extra-virgin olive oil, divided; 1 small shallot, minced (about 2 tablespoons); 2 medium cloves garlic, minced (about 2 teaspoons); 1/2 teaspoon Dijon mustard; 2 tablespoons white wine vinegar or red wine vinegar; Freshly ground black pepper; 1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

Total: 1 hr 20 min
Makes: 6 servings

Serves

Preheat oven to 350°F (180°C)
1 small shallot, minced (about 2 tablespoons)	whisk dressing	combine	rest salad30 min
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
10 tablespoons (150ml) extra-virgin olive oil, divided
Freshly ground black pepper
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)	toast bread15 min
2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces	drain tomatoes15 min
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

Ingredients

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped

Stepssimplified

1Toss the chopped tomatoes with 2 teaspoons kosher salt in a colander set over a bowl. Let drain at room temperature for at least 15 minutes, tossing occasionally.
2Preheat the oven to 350°F (180°C) with the rack in the center. Toss the bread cubes with 2 tablespoons olive oil, spread on a rimmed baking sheet, and bake until crisp and firm but not browned, about 15 minutes. Let cool.
3Remove the colander of tomatoes from the bowl of tomato juice. Set the colander aside in the sink. To the bowl of tomato juice, add the shallot, garlic, mustard, and vinegar. While whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season the dressing with salt and pepper.
4In a large bowl, combine the toasted bread, drained tomatoes, dressing, and basil. Toss to coat. Season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally so the bread absorbs the dressing.