The best Italian panzanella salad ever. Seriously incredible with my twist on it. If you have never had a panzanella salad before, it’s a must. Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It also happens to be tomato season so there’s no better time. Traditionally the bread is toasted in the oven but I personally love the charred garlic flavour I get from my grill pan on the stove. Feel free to add cucumber or balsamic vinegar if you wish, I personally change it up often. You already know me, and that feta is life, so I love it with feta or Burrata on top. If you are Italian, please let me know how you make Panzanella salad in your house.
Panzanella Salad
Ingredients
- 6 inch french baguette or any bread cut into slices
- drizzle of olive oil
- salt to taste
- 4 heirloom tomatoes or any you like
- few ripped or chopped basil leaves
- ¼ thinly sliced red onion
- ½ clove garlic
Instructions
- Cut the baguette in 4-5 slices and drizzle each side with a little bit of olive oil. Get a grill pan, oil it up a bit, and on medium-high heat toast the slices on each side until charred. Take it iff the grill, cut the garlic clove in half and rub each slice with it. This will give the bread so much aroma and flavour.
- Cut the crostini into quarters or any size pieces you like. Cut the tomatoes in quarters, slice the onion thinly, add it to a bowl. Add the basil, salt, and olive oil, stir. Add the grilled crostini pieces and toss. Optionally you can add feta or burrata on top.
- Serve immediately and enjoy.
- This salad is meant to be enjoyed right away so if you are making it for a party you can grill the bread the day before and toss everything together before you serve it. It is not to be kept in the fridge because it will go soggy right away.
