Panzanella, Tomato Bread Salad. The taste of summer.

Simple recipes made with fresh, local ingredients are the best and most anxiously awaited each season. I only make this tomato salad at the peak of tomato season and then, as often as possible. Panzanella is a rustic dish that originated on farms in Tuscany, utilizing stale bread and whatever vegetables were available at the time (onions/tomatoes, usually). This particular recipe celebrates two of my favorite summer flavors: basil and tomatoes. I prefer my panzanella without onions, but many recipes call for thinly slivered red onions.

Panzanella is a rustic dish that originated on farms in Tuscany, utilizing stale bread and whatever vegetables were available at the time (onions/tomatoes, usually). This particular recipe celebrates two of my favorite summer flavors: basil and tomatoes. I prefer my panzanella without onions, but many recipes call for thinly slivered red onions.

Ingredients
5 cups hearty, peasant bread torn into chunks (sourdough works great)
1/2 cup extra virgin olive oil (plus some for drizzling)
1/4 cup red wine vinegar
1/4 cup freshly squeezed lemon juice
5 large, ripe tomatoes cut into large cubes or wedges
1/3 cup fresh basil leaves, cut into ribbons/shredded (chiffonade)
1/3 cup fresh flat-leaf, Italian parsley
1/2 cup, Parmigiano-Reggiano cheese, shaved
1/2 teaspoon salt (plus some for seasoning the bread)
freshly cracked black pepper

Panzanella is a rustic dish that originated on farms in Tuscany, utilizing stale bread and whatever vegetables were available at the time (onions/tomatoes, usually). This particular recipe celebrates two of my favorite summer flavors: basil and tomatoes. I prefer my panzanella without onions, but many recipes call for thinly slivered red onions.

Preheat oven to 350°F. Place bread chunks in a single layer on a cookie sheet. Drizzle with olive oil, and season lightly with salt and pepper. Bake 15 minutes until dry and barely toasted.

Preheat oven to 350°F. Place bread chunks in a single layer on a cookie sheet. Drizzle with olive oil, and season lightly with salt and pepper. Bake 15 minutes until dry and barely toasted.

Shave the Parmesan cheese with a vegetable peeler and set aside.

In a large bowl, whisk together olive oil, vinegar, lemon juice, basil, parsley and salt. Fold tomatoes into dressing.

In a large bowl, whisk together olive oil, vinegar, lemon juice, parsley and salt. Fold tomatoes into dressing.
  Gently fold in bread and cheese. Adjust salt and grind pepper to taste.
Tomato Bread Salad

Serve panzanella at room temperature as a light lunch or a side dish with tenderloin, topped with a poached quail egg from your backyard pets, of course.

Serve panzanella at room temperature as a light lunch or a side dish with tenderloin, topped with a poached quail egg from your backyard pets, of course.
Kathy Shea Mormino, The Chicken Chick®

Comments

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Ricky Albert
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Michelle Nahom
Guest

I love panzanella salad and yours looks wonderful. There is just nothing like summer tomatoes. I am going to be so sad when the season is over! Thanks for linking up with us at Foodie Fridays!

Tina
Guest

That looks really good! I love tomatoes and basil too, such a good combo. That steak looks absolutely delish as well!

Gina
Guest

Oh, yum!. I'm so ready for this dish! We love all the ingredients and always happy to see a recipe for them! Gina Guido Blake!

Evelyn Qualls
Guest

Here I am having just read this recipe and I am positively drooling…..if only I had all the ingredients on hand I would try this minute! 🙂

lizy
Guest

oh my those tomatoes look so appetizing! and the cheese!!!! I don't know why I had to browse this post as at midnight, now I'm craving some! lol
Thanks for sharing at the Fluster Buster party Cathy! Can't wait to try this dish! Lizy party co host

Amy | Club Narwhal
Guest

Oh, yes! Panzanella is the definition of summer in salad form 🙂 I actually just made panzanella with some fine and fresh produce from Detroit's lovely Eastern Market. I used shallots, though I can see how onions of any sort could quickly over power the salad. Love your colorful tomatoes!