I’ve always been intrigued by a panzanella salad, crunchy bread soaking up delicious juices of fresh tomatoes…what’s not to love. But it’s taken me years to finally get around to trying this! It did not disappoint! This is perfect if you have some leftover sourdough, or any crusty bread will do. This is great with the last of the tomatoes, or would be great with grape tomatoes that you can find year-round in the store. I think this could also be delicious with roasted red peppers instead of (or in addition to) tomatoes. The original recipe calls for 2 shallots, since I prefer a milder onion taste, I only used half a shallot and soaked the slices in cold water to mellow them out.
What’s a recipe you’ve always wanted to try but never gotten around to trying?
Adapted from The Mediterranean Dish
- 1/2 loaf sourdough or other crusty bread, cut in 1″ pieces
- olive oil
- Kosher salt
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1/2 Tbsp Dijon mustard
- 3 cups halved or diced tomatoes
- 1/2 shallot, sliced
- 2 cups arugula (optional)
- 1/4 cup basil, torn
Preheat oven to 400°F. Spread the bread pieces in an even layer on a baking sheet and drizzle with olive oil, toss and drizzle again if needed. Sprinkle with a bit of Kosher salt. Toast for 10 minutes or until crisp and lightly browned.
In a bowl, toss the tomatoes with a little Kosher salt and let sit. Whisk together the vinegar, olive oil, garlic, and mustard. Toss the tomatoes, shallot, arugula, basil, and toasted bread, and drizzle with half the dressing (or more as desired).