Summer Tomato Panzanella

As summer rolls in, the appeal of fresh, vibrant salads becomes irresistible. One dish that perfectly embodies the essence of summer is Panzanella, a traditional Italian salad that celebrates the bounty of seasonal produce. Originating from the rustic kitchens of Tuscany, Panzanella is a delightful medley of ripe tomatoes, day-old bread, and other fresh vegetables, all tossed together in a light dressing. This refreshing salad is not only a feast for the eyes but also for the palate, offering a symphony of flavors and textures that are both satisfying and invigorating.

Bring the vibrant flavors of summer to your table with our refreshing Summer Tomato Panzanella! This Italian classic combines ripe heirloom tomatoes, crisp cucumbers, tangy red onions, and hearty day-old bread, all dressed in a light, zesty vinaigrette. Perfect for picnics or gatherings, this salad highlights the best of seasonal produce while celebrating culinary traditions. Easy to prepare and delightful to serve, it's sure to impress your guests and make sunny days even brighter. Explore the recipe and tips to create your own version, embracing creativity in the kitchen!

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Ingredients

5 ripe heirloom tomatoes, diced (varied colors if possible)

1 cucumber, peeled and thinly sliced

1 small red onion, thinly sliced

1 bell pepper (any color), diced

4 cups of day-old crusty bread, cut into bite-sized cubes (preferably sourdough)

1/4 cup fresh basil leaves, torn

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly cracked black pepper, to taste

Optional: 1/2 cup fresh mozzarella balls, halved

Instructions

Prepare the Bread: If the bread is not already stale, preheat your oven to 400°F (200°C). Spread the cubes of bread on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat evenly. Bake for about 10-15 minutes, or until golden brown and crisp. Remove from the oven and let cool.

Prepare the Vegetables: While the bread is toasting, in a large mixing bowl, combine the diced tomatoes, sliced cucumber, red onion, and bell pepper. Toss gently to combine.

Make the Dressing: In a separate small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, salt, and black pepper. Adjust seasoning according to taste.

Assemble the Salad: Once the bread has cooled slightly, add it to the bowl of vegetables. Pour the dressing over the salad and gently toss everything together until the bread is well coated and absorbs some of the juices from the vegetables.

Add Fresh Herbs: Add the torn basil leaves to the salad, tossing gently to incorporate.

Add Mozzarella (Optional): If using, add the fresh mozzarella balls and give it a gentle stir to combine.

Rest and Serve: Allow the salad to sit for about 15-20 minutes before serving. This resting time lets the bread absorb the flavorful juices. Serve at room temperature and enjoy!

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4-6 servings