Panzanella “Bread and Tomato” Salad
Panzanella or panmolle is a Tuscan chopped salad of stale bread soaked in the juices of onions and tomatoes and often includes cucumbers, fresh herbs and is dressed with an olive oil-based vinaigrette. This bread salad is popular in the summertime when tomatoes are at their most bountiful.
- Serves
- 6
Directions
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Heat oven to 375 F. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil, 1 teaspoon salt and pinch black pepper. Bake until they are golden brown at the edges, about 10 to 12 minutes. Let cool on a wire rack. Alternatively, use purchased croutons.
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To a large bowl, add tomatoes, mozzarella, onions, garlic, 1 tablespoon vinegar, oregano and thyme, 1/4 teaspoon salt and the red pepper flakes, if using. Toss to coat and set aside.
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In a small bowl, make the vinaigrette by whisking together the remaining 1 tablespoon vinegar, mustard, 1 teaspoon salt and a pinch of black pepper to taste. While whisking continuously, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is emulsified. Stir in cucumbers, basil and parsley. Set aside for a few minutes to marinate.
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Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.
From Shawnie's class “Spring in Tuscany”
