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rustic summer bread salad

Rustic Panzanella: Summer's Perfect Bread Salad

This traditional Tuscan bread salad transforms stale bread and ripe tomatoes into a refreshing summer dish. The vibrant combination of juicy heirloom tomatoes, crusty bread cubes, and aromatic basil creates a simple yet impressive salad perfect for warm weather dining.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 6 people
Course: Salad
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 1/2 tablespoons sherry wine vinegar
  • 2 1/2 tablespoons red wine vinegar
  • 10 tablespoons extra virgin olive oil plus extra for drizzling
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 3 pounds ripe heirloom tomatoes cut into generous wedges
  • 1/2 pound stale crusty bread cut into cubes
  • 1/2 cup basil leaves roughly torn

Equipment

  • Large bowl
  • Small jar with lid
  • Serving bowl

Method
 

  1. In a small jar, combine the sherry wine vinegar, red wine vinegar, extra virgin olive oil, Dijon mustard, honey, a generous pinch of kosher salt, and freshly ground black pepper. Shake vigorously until emulsified.
  2. Place the tomato wedges in a large bowl and pour the prepared vinaigrette over them. Toss several times and let rest for 3-5 minutes.
  3. Place the bread cubes in a serving bowl. Drain the accumulated tomato juices over the bread and gently toss to coat. Allow the bread to absorb the juices for about 5 minutes.
  4. Add the marinated tomatoes to the moistened bread. Incorporate the torn basil leaves and a bit more freshly ground pepper.
  5. Gently toss everything together, maintaining texture. Taste and adjust seasoning if needed.
  6. Before serving, drizzle with a touch more olive oil for a glossy finish.

Notes

For best results, use day-old bread with a substantial crust like ciabatta or country loaf. The bread should be stale enough to absorb the juices without becoming mushy. If you only have fresh bread, you can toast the cubes lightly to achieve a similar effect.
This salad is best enjoyed immediately after preparation but can rest for up to 30 minutes to allow flavors to meld. The quality of your ingredients—especially the tomatoes and olive oil—will significantly impact the final dish.
Store any leftovers in the refrigerator for up to 24 hours, though the texture will soften considerably.