Description
This morning our friend Candace Conley, from 'The Girl Can Cook', is showing us how to make an Italian dish, panzanella salad.
Ingredients
- 2½ lbs mixed tomatoes, cut into bite-sized pieces
- 2 tsp kosher salt, plus more for seasoning
- ¾ lb ciabatta or rustic sourdough bread, cut into 1½” cubes (about 6 cups bread cubes)
- 10 tbsp extra-virgin olive oil, divided
- 1 small shallot, minced
- 2 medium cloves garlic, minced
- ½ tsp Dijon mustard
- 2 tbsp white wine vinegar or red wine vinegar
- ½ cup packed basil leaves, roughly chopped or torn
Instructions
- Step 1: Place tomatoes in a colander set over a bowl and season with 2 tsp 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.
- Step 2: Meanwhile, preheat the oven to 350°F and adjust the rack to the center position. In a large bowl, toss bread cubes with 2 tbsp 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.
- Step 3: Remove the colander with tomatoes from the 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 olive oil. Season dressing to taste with salt and pepper.
- Step 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.
