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Panzanella – Bread & Tomato Salad
An easy, light and summery salad of country or sourdough bread pieces and tomatoes in a light olive oil, lime juice, tomato juice dressing.
Servings Prep Time
4 servings 20minutes
Cook Time Passive Time
10minutes 30minutes
Servings Prep Time
4 servings 20minutes
Cook Time Passive Time
10minutes 30minutes
Ingredients
For the Vinaigrette :
Instructions
  1. Cut the tomatoes in smaller pieces and put them in a colander or strainer placed over a bowl. Add the salt and toss well. Keep aside for about 20 to 30 minutes for the tomato juices to drain from salting the tomatoes.
  2. In the meanwhile, toast the bread pieces in the oven or on the stove till they’re a bit crunchy. Don’t dry them out.
  3. Put the salted tomatoes in a salad bowl. Reserve the drained tomato juices for the vinaigrette. Add the sliced onion, the toasted bread and torn basil leaves.
  4. Whisk together all the ingredients for the vinaigrette and the tomato juices. Add to the ingredients in the salad bowl. Mix gently to coat well. Season with more salt if necessary. Let it sit for about 15 to 20 minutes for the bread to absorb the vinaigrette and the flavours to develop.
  5. Serve. Do not refrigerate. This salad is best made about half an hour before serving.