Panzanella Salad

Lunch doesn't get much brighter and more summery than this stunning Panzanella Salad Recipe! =

Course Salads

Cuisine Italian

Prep Time 15

Cook Time 10

Additional Time 30

Total Time 55

Servings

Calories 202kcal

Author Michelle Ordever

Equipment

Ingredients

Salad Ingredients

½ medium red onion sliced thin
1 lb 450g fresh cherry, grape, or heirloom tomatoes, cut in half or into bite-sized pieces
2 tsp salt
2 Tbsp extra virgin olive oil divided
8 oz 225g Ciabatta or other crusty Italian bread, sliced ¾” thick
½ tsp onion powder
½ tsp garlic powder
½ tsp Italian seasoning
¼ tsp sea salt
¼ tsp black pepper
½ cup fresh basil rinsed and patted dry, torn into bite-sized pieces

For the Vinaigrette Dressing

2 Tbsp tomato juice from salted tomatoes see instructions below
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
1 tsp Dijon mustard
½ tsp seasoning mixture leftover from toasting the bread, see above
1 tsp honey

Instructions

Place the sliced red onion in a large bowl and set a metal colander on top.
Add the tomatoes to the colander and sprinkle with the salt. Gently toss to combine and set aside for 20-30 minutes.
Meanwhile, combine the onion powder, garlic powder, Italian seasoning, sea salt, and black pepper in a small bowl and stir to combine. Set aside.
Heat one tablespoon of olive oil in a large skillet over medium heat. Arrange the bread slices in the skillet and drizzle the remaining olive oil on top. Sprinkle with the garlic and onion powder mixture (Reserve some of the seasoning mixture to add to the vinaigrette) and heat for 4-5 minutes until the bread is nicely toasted on the bottom.
Turn the bread and sprinkle with additional seasoning mixture on top. Continue heating for 4-5 minutes until the bread is evenly browned.
Remove from heat and tear the bread into bite-sized pieces. Place the torn bread chunks in a bowl and set aside.
Remove the colander from the large bowl and carefully drain out the tomato juice in the bowl to use in the vinaigrette. Set aside.
Prepare the vinaigrette by combining two tablespoons of the reserved tomato juice with the remaining dressing ingredients in a container with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
Add the softened red onion, fresh basil, and toasted bread chunks to the seasoned tomatoes and gently toss to combine.
Drizzle a little of the vinaigrette on top of the salad and toss gently to combine.
Transfer to a large serving bowl or platter and serve immediately with the remaining dressing on the side. Enjoy!

Notes

Place the sliced red onion in a large bowl with a metal colander on top. Then toss the chopped tomatoes with some salt in the colander and let the mixture stand for approximately half an hour. As the tomato juice drips into the bowl below, the liquid will soften the onion and minimize its bite, while infusing the tomato juice with incredible flavor. The result is more palatable raw onions for the salad and a more flavorful base for the homemade vinaigrette.
An assortment of fresh grape, cherry, and/or heirloom tomatoes will work great in this salad recipe. If possible, use a nice selection of yellow and red varieties, as shown, for a great presentation.
A simple seasoning blend of onion powder, garlic powder, Italian seasoning, salt, and black pepper is used to add flavor to the crusty toasted bread. For best results, reserve one-half teaspoon (or more, if desired) to flavor the vinaigrette, as well.

Nutrition