Panzanella Salad

My sister and I were just saying how we want to embrace the European summer vibes at home this season. And this homemade Tomato Panzanella Salad featuring ripe summer tomatoes transports me back to the sunny streets of Italy. 

  
- 1 loaf Sourdough Bread

-Extra Virgin Olive Oil

-2 lbs ripe tomatoes, I like vine ripe tomatoes, but into small wedges

-1/4 cup wine vinegar

-2 garlic cloves, minced

-1/2 teaspoon dijon mustard

-salt & pepper

-1/2 red onion, thinly sliced

-fresh basil, torn

-4oz @almathia goat cheese or mozzarella

To make this delicious Tomato Panzanella Salad, start by preheating your oven to 400 degrees F. In a large mixing bowl, toss bread cubes with a drizzle of extra virgin olive oil and a pinch of kosher salt until well coated. Spread the bread cubes on a sheet pan and bake for about 10 minutes until golden and crisp on the edges, but still a bit chewy.

Meanwhile, place a large colander over the same mixing bowl and add the tomatoes. Sprinkle them with kosher salt and toss briefly to release their juices. Set aside for a few minutes.

In the mixing bowl with the tomato juice, make the dressing by adding red wine, extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and black pepper. Whisk to combine.

Add the toasted bread cubes, tomatoes, shallots, basil, and mozzarella (if using) to the mixing bowl with the dressing. Toss everything together to coat with the dressing. Allow the salad to sit for 20 to 30 minutes before serving.

Give the salad a gentle toss and transfer it to a serving platter. Garnish with fresh basil leaves, if desired.

Enjoy this refreshing and flavorful Tomato Panzanella Salad!