Panzanella Salad

1. 1
   bake · ~10 min

   Toast the bread.

   1.Preheat the oven to 375°F (190°C).

   2.Spread torn bread chunks on a baking sheet and drizzle with 2 tbsp olive oil.

   3.Toss to coat and bake until lightly golden and crisp (8-10 minutes).

   4.Remove and let cool completely.

   TIPThe bread should be dry and crisp, not browned — it needs to absorb the dressing without going mushy.
2. 2
   mix · ~2 min

   Make the vinaigrette.

   1.In a small bowl, whisk together 3 tbsp olive oil, red wine vinegar, minced garlic, salt, and black pepper.

   2.Whisk until well emulsified.
3. 3
   prep · ~10 min

   Salt the tomatoes.

   Place the halved cherry tomatoes in a colander set over the large mixing bowl. Sprinkle with a pinch of salt and let them sit for 10 minutes. The salt draws out the juices, which will become part of the dressing.

   TIPDon't skip this step — the extracted tomato juices are what make the dressing deeply flavorful.
4. 4
   assemble · ~2 min

   Assemble the salad.

   1.Remove the colander with tomatoes. The bowl beneath now holds the precious tomato juices.

   2.Whisk the prepared vinaigrette directly into the tomato juices.

   3.Add the toasted bread chunks, salted tomatoes, sliced cucumber, and sliced red onion to the bowl.

   4.Toss everything well until the bread starts absorbing the dressing.
5. 5
   rest · ~30 min

   Let the salad rest.

   Cover the bowl and let it sit at room temperature for at least 30 minutes. The bread absorbs the dressing and tomato juices, turning tender and packed with flavor without disintegrating.

   TIPRoom temperature is essential — refrigeration dulls the flavor and hardens the olive oil.
6. 6
   garnish · ~1 min

   Finish with fresh basil and serve.

   1.Just before serving, fold in the torn basil leaves.

   2.Give the salad a final gentle toss and adjust salt and pepper if needed.

   3.Spoon into bowls and serve at room temperature.

   TIPAdd basil at the very end so it stays vibrant and doesn't wilt.

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