Italian Panzanella salad

So simple but such a delicious, refreshing salad, full of all good things Italian!

Haven’t you always loved dipping crusty bread, like focaccia or ciabatta into olive oil in restaurants? My favorite part of the meal in some cases, particularly when balsamic vinegar and Parmesan cheese are added to the oil. Well, the Italians realized early on that yes, the tomatoes and basil are great together, but move over and make some room for the bread. The gold is in the oil and vinegar dressing and the tomatoes and onions certainly are welcome to join the party but the bread is the guest of honor and it wouldn’t be Italian without Basil!

Letting the crusty bread soak in the vinagarette just a bit, so that it maintains its crunch but absorbs some of the tang and velvetiness of the olive oil, creates the magic. Altogether, the result is a light but so satisfying salad and is so quick and easy to make. Perfect anytime of the year, it does shout out the colors of the Christmas holidays and so blends in with all the glories of the Holiday buffet table.

Italian Panzanella Salad

1 1/2 pounds mixed ripe tomatoes, cut into bite-size pieces

1 pound cherry tomatoes of different colors

1 1/2 teaspoons salt

3/4 pound ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes)

2/3 cup extra-virgin olive oil, divided

1 small shallot, minced (about 2 tablespoons)

2 medium cloves garlic, finely minced

1/2 teaspoon Dijon mustard

2 tablespoons white or red wine vinegar

Freshly ground black pepper

1/2 cup packed fresh basil leaves, roughly chopped

1/2 cup slivered canned or frozen artichoke hearts (optional)

-Place chopped tomatoes and whole cherry tomatoes in a colander set over a bowl and season with salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for at least 15 minutes.

-Preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 3 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.

-Remove colander with tomatoes from bowl leaving tomato juice in the other bowl, and set aside. Add shallot, garlic, mustard, and vinegar to tomato juice. Whisking constantly, drizzle in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

-Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves and artichoke hearts (if used). Toss everything to coat and season with salt and pepper. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread. Makes 4 - 6 servings.

Cut and salt tomatoes, cube bread, mince shallots and garlic, and roughly chop basil leaves to prep.

The wonderful Italian dressing absorbed by the bread and coating the veggies creates a terrific, light salad! Easy Italian!