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Classic Panzanella Salad with the BEST Tomato Vinaigrette

Close-up of a delicious panzanella salad featuring toasted bread cubes, cherry tomatoes, fresh mozzarella balls, and red onion.
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This classic Panzanella Salad captures the essence of summer with fresh, seasonal ingredients and perfectly textured, toasted bread cubes. You will create a vibrant Italian bread salad featuring a tangy, homemade vinaigrette that brings all the flavors together.

Ingredients

Scale
  • 6 cups day-old crusty Italian bread, cut into 1-inch cubes
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 pounds ripe tomatoes (heirloom or cherry), cut into bite-sized pieces
  • 1 large cucumber, peeled, seeded, and chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup fresh mozzarella balls (bocconcini), halved (optional)
  • For the Dressing:
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. Prepare the bread: Preheat your oven to 350°F (175°C). Toss the bread cubes with 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Bake for 10 to 15 minutes, turning halfway, until the bread is golden brown and crisp. Set aside to cool completely. This step creates the necessary texture for your Tuscan Tomato Salad.
  2. Make the dressing: In a small bowl or jar, whisk together the red wine vinegar, 1/2 cup olive oil, minced garlic, Dijon mustard, oregano, and sugar. Season generously with salt and pepper. This is the BEST tomato salad dressing.
  3. Combine vegetables: In a large bowl, combine the chopped tomatoes, cucumber, and sliced red onion. Drizzle with about half of the prepared vinaigrette and toss gently. Let this mixture sit for 10 minutes so the tomatoes release their juices.
  4. Assemble the salad: Add the cooled, toasted bread cubes and the torn basil leaves to the vegetable mixture. Add the mozzarella, if using. Pour the remaining dressing over everything.
  5. Toss and rest: Gently toss the Panzanella Salad until the bread is coated. Allow the salad to rest for at least 20 minutes at room temperature before serving. This resting time lets the crusty bread cubes absorb the tomato juices and dressing, achieving the classic texture.
  6. Serve immediately as a light dinner salad or an easy Italian side dish.

Notes

  • For a smoky depth, consider grilling the bread slices instead of toasting them in the oven.
  • Use day-old, sturdy bread like sourdough or ciabatta; soft sandwich bread will turn mushy too quickly.
  • This salad tastes best when served within an hour of assembly.

Nutrition

Find it online: https://www.unfoldrecipes.com/panzanella-salad-best-dressing-recipe/