Roasted Tomato & Basil Panzanella Salad
Born from Tuscan frugality, panzanella transforms day-old bread and peak-season tomatoes into a vibrant, rustic salad that sings of summer. The magic ...
4 servings
Italian Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
20 views
Ingredients
🌾
8 oz
Sourdough bread
stale, cut into 1-inch cubes (about 4 cups)
🥬
2 cloves
Garlic
peeled and smashed
🫒
1/3 cup
Extra virgin olive oil
plus 2 tablespoons for drizzling
🥬
2 lbs
Heirloom tomatoes
mixed varieties, large dice
🌶️
1 cup
Fresh basil
loosely packed leaves, torn into large pieces
🥬
1 cup
Cherry tomatoes
halved
📦
1 small
Shallot
very thinly sliced
🥬
1/2 teaspoon
Freshly cracked black pepper
plus more to taste
💧
2 tablespoons
Red wine vinegar
🌶️
1 teaspoon
Kosher salt
plus more to taste
🌶️
1 pinch
Flaky sea salt
for finishing
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat your oven to 425°F (220°C). Position one rack in the upper third for tomatoes and one in the middle for the bread. This dual-zone approach allows the tomatoes to blister while preventing the bread from over-browning.
Step 2
Spread the sourdough bread cubes in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of the extra virgin olive oil, tossing to coat evenly. The bread should glisten but not be saturated. Toast in the middle rack for 12-14 minutes, stirring once halfway through, until golden and crisp with slightly chewy centers. The timing depends on your bread's staleness; day-old bread will toast faster than fresh.
Step 3
Meanwhile, toss the heirloom tomatoes and cherry tomatoes on a separate baking sheet with 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper. Arrange in a single layer with cut sides up to maximize caramelization. Roast on the upper rack for 15-18 minutes, until the skins blister and the tomatoes release their juices. You're looking for concentrated flavor with slight charring at the edges.
Step 4
While the tomatoes roast, prepare the garlic-infused oil. In a small saucepan, gently warm the remaining extra virgin olive oil with the garlic cloves over low heat for 5-7 minutes. The oil should shimmer but never bubble; you're infusing, not frying. The garlic will soften and perfume the oil. Remove from heat and discard the garlic cloves.
Step 5
Transfer the toasted sourdough bread cubes to a large, wide serving bowl while still warm. This is crucial—the warm bread will better absorb the tomato juices. Immediately add the roasted tomatoes and all their glorious juices, scraping the caramelized bits from the baking sheet. The juices will seep into the bread, creating the dressing.
Step 6
Drizzle the garlic-infused oil over the bread and tomatoes. Add the red wine vinegar and shallot, then gently toss with your hands, lifting from the bottom to avoid crushing the tomatoes. The bread should be moistened but not soggy. Let stand for 5 minutes to allow the flavors to marry.
Step 7
Just before serving, add the torn fresh basil and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper. Toss gently once more, then taste and adjust seasoning. The salad should be juicy and vibrant, with the basil releasing its aromatic oils. Finish with a shower of flaky sea salt and an extra drizzle of extra virgin olive oil.
✨Chef's Tips
- ★Choose tomatoes at peak ripeness—they should feel heavy for their size and yield slightly to gentle pressure. The variety matters: mix sweet heirlooms like Brandywine with acidic varieties like San Marzano for complex flavor.
- ★The secret to restaurant-quality panzanella is timing the bread's absorption. Toast the sourdough bread until it's crisp but retains a slight chew in the center. Over-toasted bread won't absorb the tomato juices properly, resulting in a dry salad.
- ★For maximum basil aroma, tear the leaves rather than cutting them. Tearing releases the volatile oils in the basil's veins without bruising the delicate leaf tissue, preserving its bright, peppery flavor.
- ★If your tomatoes are underripe, add a pinch of sugar to the roasting pan to enhance their natural sweetness. Conversely, if they're overly ripe and watery, reduce the roasting time by 3-4 minutes to prevent the salad from becoming soupy.
- ★Make this salad 30 minutes before serving for optimal texture. The bread should soften slightly from the tomato juices while maintaining pleasant chew. Leftovers become even more flavorful overnight, though the bread will be softer—perfect for a different but equally delicious experience.
saladbread saladsummervegetariantomatoesbasilrustictuscan