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Panzanella salad is a vibrant and refreshing dish that captures the essence of summer in Italy. Hailing from Tuscany, this classic salad is a celebration of seasonal produce, featuring ripe, juicy tomatoes, fragrant basil, and crusty bread. As the warm months roll in, the ingredients at your local market become a tapestry of colors and flavors, making it the perfect time to whip up this delightful dish. Whether you're hosting a summer gathering or simply looking for a light meal, Panzanella is both versatile and straightforward, allowing for numerous variations while remaining true to its rustic roots.

Tomato Basil Panzanella Salad

Experience the vibrant flavors of summer with Tomato Basil Panzanella Salad, a classic Italian dish that highlights the best seasonal produce. This refreshing salad features ripe heirloom tomatoes, crunchy cucumbers, red onions, and fragrant basil, all brought together with toasted, crusty bread. Perfect for any occasion, Panzanella is both versatile and easy to prepare. Enjoy a delightful, light meal that showcases the beauty of fresh ingredients and celebrates Mediterranean cuisine.
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Ingredients
  

4 cups day-old crusty bread, torn into bite-sized pieces

6 ripe heirloom tomatoes, chopped into cubes

1 cucumber, diced

1 red onion, thinly sliced

1 cup fresh basil leaves, roughly torn

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground pepper, to taste

1/2 cup fresh mozzarella balls (optional for added creaminess)

1 tablespoon capers (optional for a briny kick)

Instructions
 

Prepare the Bread: Preheat your oven to 375°F (190°C). Spread the torn bread pieces evenly on a baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil and toss the bread so that each piece is lightly coated. Bake in the oven for 10-12 minutes, or until the bread turns a beautiful golden brown and becomes crispy. Once done, remove from the oven and allow it to cool completely.

    Mix the Vegetables: In a large salad bowl, add the chopped heirloom tomatoes, diced cucumber, and thinly sliced red onion. Gently toss the vegetables together with your hands or a spatula, ensuring everything is well mixed and evenly distributed.

      Make the Dressing: In a small bowl, combine the remaining 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, along with a generous pinch of salt and freshly ground pepper. Whisk together until the mixture is fully emulsified and smooth.

        Combine the Ingredients: Once the bread has cooled, add it to the bowl with the mixed vegetables. Pour the prepared dressing over the entire salad and gently toss everything together until the bread and vegetables are well coated with the dressing.

          Add Fresh Herbs and Cheese: Carefully fold in the torn basil leaves, fresh mozzarella balls (if using), and capers for a touch of saltiness. Let the salad rest for about 15 minutes; this allows the flavors to meld beautifully while the bread absorbs the dressing.

            Serve: Serve the panzanella salad at room temperature for the best flavor. For an extra touch, garnish with additional fresh basil leaves before serving. Enjoy a delightful burst of summer flavors in every bite!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6.