Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)

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4 steps1 hr

Ingredient prep checklist

Mixed Ripe Tomatoes: 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
Ciabatta or Rustic Sourdough Bread: 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
Shallot: 1 small shallot, minced (about 2 tablespoons)
Garlic: 2 medium cloves garlic, minced (about 2 teaspoons)

15 min

Place chopped tomatoes in a colander set over a bowl and season with 2 teaspoons (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.

Image detailsChopped tomatoes seasoned with kosher salt inside a colander set over a bowlSerious Eats / Qi Ai · Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)Dev reference

Step timer

15:00

Target: 15 min

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Timing15 minute

15 minutes

Source

Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)

This step uses

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)

Techniques

Season, Primary
Toss, Supporting
Coat, Supporting
Drain, Supporting

Full ingredient reference

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
cut into 1 1/2–inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) extra-virgin olive oil, divided
divided
1 small shallot, minced (about 2 tablespoons)
minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped
roughly chopped

Step help

Step timer

15:00

Target: 15 min

Watch for

Timing15 minute

15 minutes

Source

Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)

References

This step uses

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)

Techniques

Season, Primary
Toss, Supporting
Coat, Supporting
Drain, Supporting

Full ingredient reference

2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces
cut into bite-size pieces
2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt)
plus more for seasoning (use half as much if using table salt)
3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)
cut into 1 1/2–inch cubes (about 6 cups bread cubes)
10 tablespoons (150ml) extra-virgin olive oil, divided
divided
1 small shallot, minced (about 2 tablespoons)
minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
minced (about 2 teaspoons)
1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup (1/2 ounce) packed basil leaves, roughly chopped
roughly chopped