Panzanella Salad

If you’ve got a gorgeous bunch of ripe and juicy tomatoes sitting around and are wondering what the best possible way to utilize said tomatoes are, THIS PANZANELLA SALAD IS IT!!

Panzanella means “bread in swamp” and is stale bread that is soaked in the juices of tomatoes, onions, cucumbers, and basil, dressed with olive oil and vinegar. I’ve removed the cucumbers from mine, and added some capers and burrata cheese. Feel free to get creative with this!

In this recipe, I used a really delicious Black Currant Balsamic Vinegar, which gave it an amazing sweetness. If you have the opportunity to use a sweet, flavored balsamic- go for it!

Some Cooking Essentials:

Pyrex Glass Bowls

Microplane Zester

All Clad Measuring Cups

Strainer/Colander

Mandoline

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Panzanella Salad

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Yield: 6-8

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Ingredients

Salad

• 4 cups of day-old artisan bread (preferably sourdough or ciabatta), cut or torn into 4-inch chunks
• 4 large Heirloom Tomatoes, sliced thickly and then quartered
• 1 medium red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 8 oz burrata cheese, torn into pieces

Dressing

• 1/2 cup extra virgin olive oil
• 3 tbsp aged sweeter balsamic vinegar, plus extra for garnish
• 3 garlic cloves, grated
• 3 sprigs of thyme, leaves removed
• 1/3 cup capers, drained
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Spread the bread cubes on a baking sheet and drizzle with a little olive oil. Toss to coat evenly.
3. Toast in the oven for about 10-15 minutes or until the bread is golden and crispy. Remove and let cool.
4. In a small bowl, whisk together the extra virgin olive oil, aged balsamic vinegar, grated garlic, thyme leaves, salt, and pepper until well combined.
5. In a large salad bowl, combine the toasted bread cubes, heirloom tomatoes, red onion, basil leaves, and capers.
6. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
7. Gently fold in the torn pieces of burrata cheese.
8. Allow the salad to sit for about 15-25 minutes at room temperature before serving. This allows the flavors to meld together.
9. Serve the panzanella at room temperature, garnished with a few extra basil leaves and a drizzle of aged balsamic vinegar if you’re into it!

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