Panzanella Salad

  • 2.5 mixed ripe tomatoes, cut into bite-size pieces

  • 2 tsp. kosher salt, plus more for seasoning 

  • ¾ ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)

  • 5 fl.oz. extra-virgin olive oil, divided

  • 1 small shallot, minced 

  • 3  cloves garlic, minced 

  • 1/2 tsp. Dijon mustard

  • 2 Tbsp. red wine vinegar

  • Freshly ground black pepper

  • 1/2 oz. packed basil leaves



Place salad plates in the fridge to chill.


Preheat oven to 350℉


Place cubed bread on a sheet pan and toast in the oven for 15 minutes.



Place chopped tomatoes in a colander set over a bowl and season with 2 tsp. kosher salt.  Toss to coat.  Set aside at room temperature to drain, tossing occasionally.  Drain for a minimum of 15 minutes. Reserve juice from tomatoes.


In a blender combine all salad  ingredients and the reserved tomato liquid. Blend and set aside.


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 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread. Plate salad on chilled salad plates.



Serves 8


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