The traditional Tuscan salad has its origins in the ingenious idea of repurposing stale bread, avoiding unnecessary waste by transforming it into a delightful culinary creation. This delightful dish boasts a delightful blend of flavors, achieved through the infusion of a tangy vinaigrette, which lovingly soaks into either the seasoned croutons (as featured in this recipe) or the classic stale bread. The key players in this medley are the succulent tomatoes, generously contributing their juicy essence, accompanied by the harmonious additions of onions, cucumbers, and fragrant basil.
For this rendition, I prefer using cherry tomatoes, skillfully halved to release their luscious goodness. However, if you happen to have large, ripe tomatoes at hand, cubing them up would be a splendid alternative. To elevate the aesthetic appeal of the dish, consider mixing an assortment of tomatoes with different hues, creating a visually arresting spectacle that perfectly complements the exquisite flavors.
If you happen to have garlic oil readily available, it adds a wonderful touch to this recipe; however, plain olive oil serves as a fine alternative, working its magic just as well.
When preparing the croutons from scratch instead of using stale bread, the bread of your choice becomes your canvas for creativity. While classic panzanella typically calls for firm white bread like Italian bread, ciabatta, or a Pullman loaf, don’t feel confined by rules. Feel free to explore other options like sourdough, pumpernickel, whole grain, and more.
As you bake the croutons, remember that they will continue to firm up during cooling. Achieve a delectable balance by ensuring they turn a delightful shade of brown, while still retaining some tenderness at their core.
Whether to leave the crusts on the bread or remove them becomes a personal preference. Embrace the contrast in textures between the softer inside and the crunchier exterior of the bread. Embracing the essence of panzanella, which initially aimed to use up stale bread, avoiding waste of any part of the loaf seems fitting.
For the best experience, savor your tomato panzanella on the day it is prepared, allowing it to sit for at least 20 minutes to allow the flavors to harmonize beautifully.
TOMATO PANZANELLA
Croutons:
- 1 (1-pound) loaf of ciabatta, country, or any rustic white bread
- 1/3 cup olive oil
- Kosher salt, to taste
Method:
- Preheat your oven to the temperature of 375°F (190°C).
- Slice the loaf of bread into bite-sized cubes or chunks, as per your preference. You can remove the crusts if desired or leave them on for added texture.
- In a large mixing bowl, toss the bread cubes with the olive oil, making sure each piece is coated evenly.
- Sprinkle kosher salt over the oiled bread cubes to taste, providing a savory seasoning that complements the salad.
- Spread the seasoned bread cubes in a single layer on a baking sheet.
- Bake the croutons in the preheated oven for about 15-20 minutes, or until they turn golden brown and crispy on the outside while still maintaining some tenderness within.
- Once the croutons are ready, remove them from the oven and allow them to cool slightly before using them in your tomato panzanella salad or any other dish of your choice.
Now, your delicious homemade croutons are ready to add an irresistible crunch and flavor to your tomato panzanella or any other salad you desire. Enjoy!
Vinaigrette:
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons balsamic vinegar
- ¼ cup minced shallots
- ½ teaspoon finely minced garlic
Method:
- In a small bowl or glass jar, combine the extra virgin olive oil, red wine vinegar, and balsamic vinegar.
- Add the minced shallots and finely minced garlic to the mixture.
- Whisk or shake the vinaigrette vigorously until all the ingredients are well combined, creating a smooth and flavorful dressing.
- Taste the vinaigrette and adjust the seasoning to your liking. You can add a pinch of salt and pepper if desired, depending on your preference.
- Your delicious vinaigrette is now ready to be drizzled over the tomato panzanella salad or any other salad of your choice.
This delightful vinaigrette will enhance the flavors of your salad and add a tangy, aromatic touch that perfectly complements the fresh ingredients. Enjoy!
Kosher salt and freshly ground pepper to taste
Salad:
- 1 cup halved and very thinly sliced red onion
- 3 pints cherry or grape tomatoes, halved or quartered if large
- 5 baby or Persian cucumbers, halved and sliced ½-inch thick
Method:
- In a large mixing bowl, combine the halved cherry or grape tomatoes, sliced red onion, and halved baby or Persian cucumbers.
- Season the salad with kosher salt and freshly ground pepper to your liking. The amount of salt and pepper can be adjusted based on your taste preferences.
- Toss the ingredients gently to ensure they are well mixed and the flavors are distributed evenly.
Now your vibrant and refreshing tomato panzanella salad is ready to be dressed. Drizzle the prepared vinaigrette over the salad and toss everything together gently to coat all the ingredients with the dressing. Add the homemade croutons to the salad, mixing them in to provide a delightful crunch.
Serve the tomato panzanella salad immediately or let it sit for at least 20 minutes to allow the flavors to meld together. This dish makes for a perfect side dish or a light and satisfying main course. Enjoy!
Directions:
- Preheat the oven to 400 degrees F (200 degrees C).
- Tear the ciabatta bread into large, rough chunks, about 1 1/2-inches in size. Place the torn bread on a rimmed baking sheet and drizzle with 1/3 cup of olive oil. Toss the bread chunks to coat them evenly with the oil, then spread them out in a single layer on the baking sheet. Sprinkle some salt over the bread cubes.
- Bake the bread in the preheated oven for about 10 minutes, or until the edges of the bread start to turn golden brown, while the croutons remain tender inside. Once baked, remove the bread from the oven and allow it to cool on the baking sheet.
- In the meantime, prepare the vinaigrette: In a small bowl or container, combine the ½ cup of olive oil, red wine vinegar, balsamic vinegar, minced shallots, finely minced garlic, and season with salt and pepper to taste. Mix or shake the vinaigrette vigorously to ensure all the flavors meld together.
- In a large mixing bowl, place the sliced red onion, halved cherry or grape tomatoes, and sliced baby or Persian cucumbers. Add the chopped or thinly sliced fresh basil to the bowl.
- Shake or stir the vinaigrette again to re-combine the ingredients, then pour it over the salad in the large mixing bowl. Gently toss all the ingredients together, ensuring they are well coated with the vinaigrette.
- Now, add the prepared croutons to the salad and toss gently once more to combine all the elements thoroughly.
- Allow the tomato panzanella salad to sit for about 15 to 20 minutes. This allows the croutons to soak up some of the dressing, softening them slightly and allowing the flavors to meld.
- Once the salad has had time to rest, serve it and enjoy this delectable and refreshing dish, perfect for a satisfying meal or a delightful side.
