Panzanella Salad

Many of us have spent the last two weeks eating more than our fair share of holiday treats. So, January is a great time to bring the fresh veggies back to the table. Try this delightful Panzanella Salad recipe. It includes easy and delicious ingredients for a lunch or dinner dish.


Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 6 servings



  • 2½ lb (1.1kg) mixed tomatoes, cut into bite-size pieces
  • 2 tsp (8g) kosher salt, plus more for seasoning
  • ¾ lb (340g) ciabatta or rustic sourdough bread, cut into 1½-inch cubes (about 6 cups bread cubes)
  • 10 tbsp (150mL) extra-virgin olive oil, divided
  • 1 small shallot, minced (about 2 tbsp)
  • 2 medium cloves garlic, minced (about 2 tsp)
  • ½ tsp Dijon mustard
  • 2 tbsp white wine vinegar or red wine vinegar
  • Freshly ground black pepper
  • ½ cup (½ oz) packed basil leaves, roughly chopped




  1. Place tomatoes in a colander set over a bowl and season with 2 tsp (8g) kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.
  2. Meanwhile, preheat oven to 350°F (180°C) and adjust rack to centre position. In a large bowl, toss bread cubes with 2 tbsp (30mL) olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
  3. Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining ½ cup (120mL) olive oil. Season dressing to taste with salt and pepper.
  4. Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.