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Simple Recipes for Every Day

Panzanella

a bowl of Panzanella made with toasted bread, basil, tomatoes, parmesan and homemade dressing
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  20 min

Ingredients

Dressing

  • ¼ cup extra-virgin olive oil
  • 1 teaspoon honey
  • 2 tablespoons white balsamic vinegar
  • 1 large garlic clove, minced
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

Salad

  • 1 large shallot or ½ large red onion, thinly sliced
  • 4 cups boiling water
  • ½ pound Ciabatta or french bread, torn into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon granulated garlic
  • ¼ cup chopped fresh basil
  • 1 pint cherry tomatoes, halved and seeded
  • 2 ounces Parmesan cheese, shaved

Method

  1. Preheat the oven to 425°F with a rack in the center position.
  2. Make the dressing. In a medium bowl, whisk together the olive oil, honey, vinegar, garlic, mustard, salt, and pepper until fully combined.
  3. Make the salad. Place the shallot slices in a mesh strainer set over the sink. Slowly pour the boiling water over the shallots. Using tongs, immediately transfer the hot shallots to the dressing.
  4. Place the bread on a large rimmed sheet pan and drizzle with the olive oil. Toss until evenly coated. Season with the salt and granulated garlic and toss to combine. Bake for 10-12 minutes, or until the bread is golden brown.
  5. In a large serving bowl, combine the toasted bread with the basil, tomatoes, and parmesan. Using tongs, transfer the onions to the salad. Drizzle the dressing over the salad and toss until fully combined.
  6. Divide the panzanella among 6 bowls to serve.