Classic Panzanella Salad



  • 2 1/2 pounds mixed tomatoes, cut into bite size pieces
  • 2 tsp kosher salt
  • 3/4 pound ciabatta or rustic sourdough bread cut into 1 1/2 inch cubes (about 6 cups)
  • 10 Tbsp Extra Virgin olive oil (divided)
  • 1 small shallot minced (or 2 Tbsp red onion)
  • 2 medium cloves garlic
  • 2 Tbsp red wine vinegar
  • Fresh ground basil
  • 1/2 cup chopped basil


  1. Place tomatoes in a colander set over a bowl and season with 2 tsp sald.  Toss to coat.  Set aside at room temperature to drain, tossing occassionally, while you toast the bread
  2. Meanwhile, preheat oven to 350F  In a large bowl, toss the bread crumbs with 2 Tbsp olive oil.  Transfer to baking sheet.  Bake until firm not brown.  About 15 minutes.  Let cool when done.
  3. Remove tomatoes from colander. Add shallot, garlic with the tomato juice.  Whisking constantly, drizzle in the remaining 1/2 cup olive oil.  Season dressing to taste with salt and pepper.