Panzanella (Italian Tomato and Bread Salad)

Panzanella is a classic Tuscan salad that simply screams summer. It's an explosion of flavors from ripe, juicy tomatoes, fresh cucumber, and aromatic basil. The addition of lightly toasted bread cubes gives it a delicious texture and makes it hearty enough to serve as a satisfying lunch or a light meal. The secret to this salad's success is using the absolute best, most flavorful tomatoes you can find. A crucial step is toasting the bread, which prevents it from turning into a soggy mess and ensures every bite is as incredible as the first.

Instructions

1. 1

   Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan-forced oven.

2. 2

   Toss the stale bread chunks with 1 tablespoon of olive oil in a bowl until coated.

3. 3

   Spread the bread on a baking tray and toast for about 15 minutes. You want the outside to be golden and crunchy while the inside remains slightly soft, like a perfect piece of toast. Remove from the oven and set aside to cool.

4. 4

   Cut each tomato into 8 wedges, then cut some of those wedges in half. This creates rustic, irregular shapes perfect for this salad.

5. 5

   Place the tomato wedges in a colander set over a large bowl. Season them with 1 teaspoon of salt and toss gently. Let them sit for 10 minutes to draw out their juices. Make sure to reserve the tomato juice that collects in the bowl; you will use it for the dressing.

6. 6

   Cut the cucumbers into irregular chunks, about 2.5cm (1 inch) in size.

7. 7

   In a large bowl, combine the tomatoes (from the colander), cucumber, and basil. Toss everything together gently.

8. 8

   Add the dressing ingredients—the vinegar, Dijon mustard, olive oil, garlic, and 1/4 teaspoon of salt—to the bowl containing the reserved tomato juice. Whisk everything well until the dressing is fully combined.

9. 9

   Add the cooled toasted bread to the salad mixture, pour the dressing over everything, and give it a light toss to combine.

10. 10

    Let the salad rest for 5 minutes to allow the bread to absorb the delicious juices, tossing once or twice during this time. Give it one final toss just before serving.

Recipe Notes

• Tomatoes – It is essential to use ripe and juicy tomatoes for this recipe. They need to release plenty of juice when salted, as this juice forms the base of the flavorful dressing. Make sure to catch and use all the liquid that "sweats" from the tomatoes.

• Bread – The ideal bread-to-vegetable ratio is 1:2 by volume, meaning you need twice as many vegetables as bread. The best bread for this salad has an open crumb and some substance, but isn't too dense. Recommended options include ciabatta, artisan loaf, an open-crumb sourdough, or Turkish bread. While some traditionalists don't toast the bread, this step is highly recommended to prevent the bread from turning into an unappetizing, soggy mush. Avoid using baguettes or dinner rolls as they are too light, and steer clear of overly dense breads.

• Cucumber peeling – While peeling is optional for some cucumbers with softer skins, it's recommended for English or telegraph cucumbers which can have a tougher skin. I also do it for visual appeal.

• Other vinegar options – If you don't have red or white wine vinegar, you can substitute with cider vinegar, sherry vinegar, champagne vinegar, or white balsamic vinegar.