If you are looking for a terrific summer salad or have an abundance of tomatoes from your garden you need to use, today’s recipe share is a great one to have in your recipe box – Easy Tomato & Bread Salad…Panzanella!
Tomato & Bread Salad (Panzanella) – A tasty Tuscan salad made with tomatoes and day old crusty bread, tossed in oil, vinegar, basil and sometimes cheese. This popular summer salad is a delicious way to use some of those delicious garden tomatoes!
To learn more about Panzanella Salad (a versatile recipe), head to Bon Appétit.
For today’s tried and true, I decided to try Sunset Magazine’s recipe – Tuscan Bread and Tomato Salad. I had a baguette and a bunch of ripe tomatoes I needed to use…a quick google search and voila. End result, one delicious summer salad!
Don’t let the photo above fool you, this Panzanella tastes better than it looks. Before you dress the salad with the dressing, everything in the bowl is so pretty. After dressing, let’s just say…it’s not going to win a beauty contest. The balsamic vinegar (my favorite of all vinegars), turns the bread a brownish color, making it look like tofu. Despite its looks, this salad is absolutely delicious!!
Here are a few more Panzanella recipes with great reviews to check out:
Serious Eats Classic Panzanella Salad
How to make Sunset Magazine’s Panzanella Salad:
Preheat oven to 350 degrees f.
Cut baguette into bite size pieces and place in large bowl. In a small pan over medium heat, melt butter, add olive oil (2 tablespoons, the remaining oil is to dress the salad later) and garlic, approximately 2 minutes. Drizzle melted oil/butter/garlic mixture over bread, coating evenly. Place bread on baking sheet in a single layer and bake on middle rack of oven for approximately 10-15 minutes, until bread starts to turn golden brown. When ready, remove and allow to cool. Once cool, pour bread back in large bowl and add the tomatoes and basil.
In a small bowl, mix remaining olive oil, balsamic vinegar, salt and pepper – mix well. Pour mixture evenly over bread, tomatoes and basil- toss, coating evenly. Serve at room temp and garnish with additional basil. Enjoy!
PLEASE NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
Easy Tomato & Bread Salad (Panzanella)
Recipe from Sunset Magazine
- 7 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 1 – 12 inch length baguette, cut into bite size pieces (1/2 inch cubes)
- 2 tablespoons balsamic vinegar
- 2 teaspoons kosher salt or sea salt
- 1/4 teaspoons black pepper
- 8 very ripe tomatoes (assortement/variety) – approximately 3 pounds
- 1/2 cup fresh basil, torn into pieces or cut into ribbons
For the directions to this wonderful summer salad, please head to Sunset Magazine.
- Fresh mozzarella would make a great addition to this salad
- The blog, Stresscake, has a great way to use leftover Panzanella
Looking for more ways to use your garden tomatoes? Here are some favorites:
- Tomato Sandwich Recipes – Summer’s Favorite Sandwich
- Grandma’s Cottage Cheese Salad
- Grandma B’s Cucumber Salad
- BLT Dip
Thanks for stopping by!
I don’t think I’ve ever had panzanella, but I can already tell I’m a fan!
Looks fine to me although I would probably skip the basil as I am not a fan. I think some crispy bacon added would make it taste like my favorite summer sandwich.