Panzanella Recipe

Name: Stallas Panzanella Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups rustic day-old bread (pain rustique, ciabatta, country loaf), cut into 1-inch cubes; 2 cups grape or cherry tomatoes, halved; 1 cup English cucumber (or Kirby), peeled stripwise and cut into 1/2-inch half-moons; 2 tbsp shallots, thinly sliced into half-moons; 1 cup fresh basil leaves, torn; 1 tbsp capers, drained (optional, for briny note); 0.5 cup small ripe red onion, very thinly sliced (optional substitute for extra shallot); 1 tsp freshly ground black pepper; 1 tsp coarse salt (kosher); 0.5 cup extra-virgin olive oil; 3 tbsp balsamic vinegar (good-quality); 1 tsp Dijon mustard; 1 tbsp red wine vinegar (optional, to brighten); 1 clove garlic, minced (about 1 medium clove); 1 tsp honey or maple syrup (optional, to balance acidity); 0.5 tsp salt; 2 tbsp olive oil (for tossing bread cubes)

Inspired by Stalla

Time35m

Serves4

Rustic Bread, Grape Tomatoes, Shallots, Cucumbers, Basil & Balsamic Vinaigrette

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Ingredients

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Salad

6 cups rustic day-old bread (pain rustique, ciabatta, country loaf), cut into 1-inch cubes

2 cups grape or cherry tomatoes, halved

1 cup English cucumber (or Kirby), peeled stripwise and cut into 1/2-inch half-moons

2 tbsp shallots, thinly sliced into half-moons

1 cup fresh basil leaves, torn

1 tbsp capers, drained (optional, for briny note)

1/2 cup small ripe red onion, very thinly sliced (optional substitute for extra shallot)

1 tsp freshly ground black pepper

1 tsp coarse salt (kosher)

Vinaigrette

1/2 cup extra-virgin olive oil

3 tbsp balsamic vinegar (good-quality)

1 tsp Dijon mustard

1 tbsp red wine vinegar (optional, to brighten)

1 clove garlic, minced (about 1 medium clove)

1 tsp honey or maple syrup (optional, to balance acidity)

1/2 tsp Celtic sea salt

Toasted Bread (optional step)

2 tbsp olive oil (for tossing bread cubes)

Method

Toasted Bread (optional)

Prep and toast the bread

Preheat oven to 400°F (200°C). Spread the 1-inch bread cubes on a baking sheet in a single layer. Drizzle the 2 tbsp olive oil over the cubes and toss gently to coat. Toast in the oven 8–12 minutes, turning once, until edges are golden and crisp but interior still slightly chewy. Remove and cool on the sheet. (If your bread is very stale and dry, you can skip oil and toast 6–8 minutes to crisp.)

Vinaigrette

Whisk the dressing

In a medium bowl or jar, combine 3 tbsp balsamic vinegar, 1 tbsp red wine vinegar (if using), 1 tsp Dijon mustard, 1 minced garlic clove, and 1 tsp honey or maple syrup (if using). Whisk or shake to blend. Slowly stream in 1/2 cup extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning—add a bit more vinegar or salt if needed.

Salad Assembly

Soak shallots (mild onion flavor)

Place the thinly sliced shallots (2 tbsp) in a small bowl with 1 tbsp of the prepared vinaigrette for 5 minutes to soften and mellow their bite. Drain any excess dressing before adding to the salad if you prefer.

Combine vegetables and bread

In a large bowl, add 2 cups halved grape tomatoes, 1 cup cucumber half-moons, the soaked shallots (or the 1/2 cup thinly sliced red onion if using), and 1 tbsp drained capers (optional). Add the 6 cups toasted or day-old bread cubes.

Dress the salad

Pour about two-thirds of the vinaigrette over the bread and vegetables (reserve the remainder to finish or for guests to add). Gently toss with a large spoon or by hand until the bread absorbs some dressing and the vegetables are evenly coated. Let sit 5–10 minutes off heat to allow flavors to meld and the bread to soften slightly—Panzanella should be moist but not soggy.

Finish and serve

Tear 1 cup fresh basil leaves and fold them into the salad. Taste and season with up to 1 tsp kosher salt and additional black pepper if needed. If the salad seems dry, drizzle remaining vinaigrette and toss again. Serve at room temperature. Leftovers can be chilled for up to 24 hours, but texture will change as bread continues to absorb dressing.