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Panzanella salad is a beloved classic from Italy, celebrated for its rustic charm and fresh ingredients. This vibrant dish not only showcases the best of the season's produce but also embodies the Italian philosophy of utilizing simple, high-quality ingredients to create something truly delightful. At the heart of a traditional Panzanella are ripe, juicy tomatoes paired with fragrant basil, combined with crusty bread that soaks up the delicious juices.

Tomato Basil Panzanella Salad

Discover the vibrant flavors of a Tomato Basil Panzanella salad, a delightful Italian classic that celebrates fresh, seasonal ingredients. This easy recipe showcases juicy tomatoes, fragrant basil, and crusty ciabatta, all soaked in a tangy dressing. Perfect as a side for summer barbecues or as a light main dish, this salad is both versatile and nutritious. Learn how to create this colorful, comforting dish that will impress at any gathering. Enjoy the essence of summer on your plate!
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Ingredients
  

4 cups ripe tomatoes, assorted varieties (such as heirloom, cherry, and beefsteak)

1 ciabatta loaf, cut into 1-inch cubes

1/2 cup red onion, thinly sliced

1 cucumber, peeled and diced

1 cup fresh basil leaves, torn into pieces

1/4 cup extra virgin olive oil (divided)

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper to taste

Optional: 1/4 cup feta cheese, crumbled

Instructions
 

Prepare the Bread: Preheat your oven to 400°F (200°C). Spread the ciabatta cubes evenly on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss the cubes to ensure they are well coated in oil. Bake in the preheated oven for 10-12 minutes, or until they are golden brown and crisp. Once done, remove them from the oven and set aside to cool.

    Prepare the Vegetables: While the ciabatta is baking, chop the tomatoes into bite-sized chunks. For cherry tomatoes, simply cut them in half. In a large mixing bowl, combine the chopped tomatoes, sliced red onion, diced cucumber, and torn basil leaves. This colorful mix forms the refreshing base of your salad.

      Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper. Mix until the ingredients are well emulsified and the dressing is smooth.

        Combine Ingredients: Once the bread has cooled, add the toasted ciabatta cubes to the bowl with the vegetables. Drizzle the freshly made dressing over the mixture. Gently toss all the ingredients together, ensuring the bread is well coated with the dressing and incorporates with the vibrant vegetable medley.

          Season to Taste: Taste the salad mixture and adjust the seasoning with more salt and pepper as needed. If you’d like to add a creamy component, gently fold in the crumbled feta cheese for extra richness and flavor.

            Let it Marinate: Allow the salad to rest for at least 15 minutes at room temperature before serving. This resting time helps the bread absorb the dressing and melds the flavors together beautifully.

              Serve: Just before serving, give the salad a gentle toss to redistribute the ingredients. This panzanella salad is delightful served at room temperature or slightly chilled, making it an ideal choice for summer meals or picnics.

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

                  - Presentation Tips: Serve the salad in a large, shallow bowl to showcase its colorful layers or divide it into individual plates and garnish with extra basil leaves and a sprinkle of feta on top for a visually appealing finish.