Tuscan Panzanella Salad

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Let me start by saying that I absolutely LOOOOOOOVE Panzanella Salad. It’s light, crisp, refreshing and those garlic infused bread cubes are heavenly! It’s also a super easy salad to whip up and will make great use of all those wonderful tomatoes, cucumbers and basil in your summer garden.

Panazella is a Tuscan bread salad consisting of cucumbers, onions, tomatoes, a little basil and garlic infused toasted bread cubes. It is typically a very popular summer salad and goes great as a side to any BBQ you’re serving up. Some recipes will call for red wine vinegar however, I much prefer a really nice dark, thick balsamic as I feel it adds so much better flavor. My all time favorite balsamic vinegar is one called “25 Star Balsamic” that is available from The Amazing Olive in Port Jefferson, NY. You can readily purchase it in the store or online by clicking right here .

To save time, you can make the garlic infused bread cubes ahead of time and store in a sealed plastic bag until you’re ready to use them. Take note, the bread cubes will quickly begin to soak up all of the oil, vinegar and moisture from the vegetables so for maximum freshness and taste, toss the bread cubes with the salad only about 15 minutes before serving to avoid soggy, mushy bread. Enjoy!

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 3-4 garlic cloves, peeled and smashed
  • 1 loaf of good rustic bread, cut into cubes
  • 2 tbs good quality balsamic vinegar, more as needed
  • 1 tbs minced shallot
  • pinch of sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large, ripe tomatoes, cut into chunks
  • 1 hothouse (English) cucumber, sliced in half lengthwise and cut into chunks
  • 1 small red onion, sliced
  • 1/2 cup basil leaves, cut into thin ribbons

Instructions

For the bread cubes – Preheat oven to 400ºF. In a small saucepan, warm the olive oil over medium-high heat. When the oil is hot remove from the heat and add the garlic cloves. Set aside and allow the garlic to infuse into the oil. Once the oil is cooled, discard the garlic cloves.

Toss the bread cubes with 2 tbs of the garlic infused oil. Place them in a single layer on a baking sheet and toast until lightly golden and crispy, about 7-10 minutes. Occasionally turn the cubes while baking.

For the vinaigrette – Combine the remaining garlic infused oil with the vinegar, shallot, sugar, salt and pepper and mix well.

For the salad – In a large bowl, toss the toasted bread cubes, tomatoes, cucumbers, red onion and basil with the vinaigrette. Season to taste with additional salt and pepper. Set aside for about 10-15 minutes before serving so that the flavors have time to blend. Sprinkle with additional basil and serve.