Panzanella Recipe
Cherry tomatoes, bocconcini, red onion, cucumber, ciabatta croutons, red wine vinaigrette.
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Ingredients
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Salad
Croutons
Red wine vinaigrette
Method
Croutons
- 1
Prepare and toast ciabatta
Preheat oven to 400°F (200°C). Spread torn ciabatta pieces in a single layer on a rimmed baking sheet. Drizzle 3 tablespoons olive oil over the bread and toss with your hands to coat. Sprinkle 1/2 teaspoon salt evenly. If using garlic, smash the clove and rub it over the warm toasted croutons after baking (see final step). Toast in the oven for 10–12 minutes, stirring once halfway, until golden and crisp but not browned. Remove and let cool on the sheet.
Red wine vinaigrette
- 2
Make the vinaigrette
In a medium bowl or jar, combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or sugar), and the minced shallot. Whisk or shake to blend. Slowly stream in 6 tablespoons extra-virgin olive oil while whisking continuously to emulsify. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning as desired. Let sit 5–10 minutes to soften shallot flavor.
Salad assembly
- 3
Prep vegetables and cheese
Halve the cherry tomatoes (leave very small ones whole). Slice the red onion very thin (half-moon slices) and place them in a small bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry. Peel (if desired) and slice the cucumber into 1/4-inch half-moons. Drain bocconcini and gently tear or halve larger pieces so they are bite-sized. Roughly tear basil leaves.
- 4
Combine and marinate
In a large mixing bowl, combine the tomatoes, cucumbers, drained red onion, and bocconcini. Add the toasted ciabatta croutons. Pour about 3/4 of the vinaigrette over the salad (reserve the rest to adjust), and gently toss using tongs so the bread soaks some dressing but does not become mushy. Taste and add remaining vinaigrette as needed. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper total, adjusting to taste.
- 5
Rest and finish
Let the salad rest at room temperature for 10–15 minutes so the flavors meld and the croutons soften slightly. If you used the optional garlic clove, rub the warm croutons with the smashed garlic before adding them to the salad for a subtle garlic aroma. Just before serving, scatter torn basil leaves on top, toss lightly, and adjust seasoning. Serve immediately.