Roasted Tomato Panzanella Salad
Roasted tomatoes, bell peppers, toasted sourdough, two cheeses, and a sharp red wine vinaigrette — this is a panzanella that holds its own as a full summer meal.
Equipment
Ingredients
Panzanella Salad Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red or white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon grated fresh garlic or very finely chopped garlic
- ½ teaspoon crushed red pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Panzanella
- 3-4 ½-inch thick slices (275 g) sourdough bread ciabatta, or similar crusty bread
- Extra virgin olive oil
- 1 teaspoon dried oregano
- Kosher salt
- 3 (340 g) red bell peppers or assorted colors (yellow, orange, red), sliced into 1-inch pieces
- 12 ounces (300 g) cherry or grape tomatoes 1 pint
- ¼ cup thinly sliced red onion
- 2 (165 6) sliced baby (Persian) cucumbers
- ½ cup fresh mozzarella or feta cheese (or a 50-50 combination)
- Handful of fresh basil or Italian parsley roughly torn
Instructions
Mix the salad dressing
- Combine 3 tablespoons extra virgin olive oil, 2 tablespoons red or white wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon grated fresh garlic, ½ teaspoon crushed red pepper, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a lidded glass jar. Shake it until the dressing is smooth and emulsified. Alternatively, you can whisk everything together in a bowl. The dressing can be made up to 3 days ahead (store in the refrigerator).
Panzanella salad
- Preheat the oven to 400F (205C).
- Slice 3-4 ½-inch thick slices sourdough bread into 1-inch cubes (they don't have to be perfect). If you're feeling rustic, tear the bread into irregular bite-size pieces instead of slicing it. You should have about 5 heaping cups.
- Put the bread pieces on a rimmed sheet pan. Drizzle about 3 tablespoons of olive oil over the bread and sprinkle with 1 teaspoon dried oregano and ¼ teaspoon of salt. Toss together until the bread is evenly coated with the seasonings, then spread it out in an even layer. Bake 15 minutes, stirring the pieces around once about halfway through. The bread should be crisp on the edges and lightly toasted.
- Put the sliced peppers and tomatoes on a second rimmed sheet pan. Drizzle on 1-2 tablespoons of the olive oil and sprinkle with a large pinch of salt, then gently shake the pan to coat. Bake alongside the bread for 15 minutes.
- Transfer the toasted bread to an oversized bowl. Scrape in the roasted tomatoes and peppers, along with all the tomato juices that collected in the pan. Add ¼ cup thinly sliced red onion and 2 sliced baby (Persian) cucumbers and toss a few times to incorporate. Pour the dressing over the salad and toss everything together until evenly coated.
- Tear the mozzarella into pieces. Scatter the cheeses over the salad along with the herbs.
Notes
- For a fresh, crunchy version of this panzanella, skip roasting the tomatoes and peppers. Combine them raw with the toasted bread, dressing, cheese, and other vegetables.
- Panzanella salad keeps for a couple of hours at room temperature. Leftovers can be refrigerated for a day or two. Bring to room temperature before serving.
- I prefer to leave the crust on the bread. I enjoy the texture of the crusty edges and the softer crumb.
- The toasted bread can be prepared 2-3 days ahead. After it cools, transfer to a storage bag or container and keep at room temperature. Or make a double batch to make the best homemade breadcrumbs!
- Use large heirloom tomatoes instead of cherry tomatoes. Cut them into quarters.
Nutrition
Calories: 126kcalCarbohydrates: 8gProtein: 4gFat: 9gSodium: 274mgFiber: 2gSugar: 5g
