Panzanella Salad with Balsamic Reduction
Stale bread turns crisp then tender, soaking up juicy tomatoes and a tangy balsamic reduction.
Dietary
Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This Tuscan-inspired salad combines toasted rustic bread cubes with ripe tomatoes, cucumber, red onion, and fresh basil, all brought together with a sweet-tart balsamic reduction. It's a satisfying way to use up day-old bread and makes a bright side dish or light lunch, especially when tomatoes are at their peak in summer.
Ingredients
- 6 cups day-old rustic bread, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 1/2 pounds ripe tomatoes, cut into chunks
- 1 English cucumber, sliced into half-moons
- 1/2 red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1 cup balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil, for finishing
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, halved
Method
-
Preheat the oven to 375°F. Toss the bread cubes with 2 tablespoons olive oil and spread on a baking sheet.
-
Toast the bread cubes in the oven until golden and crisp, stirring halfway through, about 15 minutes.
-
While the bread toasts, pour the balsamic vinegar and honey into a small saucepan and bring to a simmer over medium heat.
-
Simmer the balsamic mixture, stirring occasionally, until reduced by half and syrupy, about 10 minutes. Remove from heat and let cool.
-
Rub the warm toasted bread cubes with the halved garlic clove, then set aside to cool slightly.
-
In a large bowl, combine the tomatoes, cucumber, and red onion. Season with salt and pepper and toss gently.
-
Add the toasted bread cubes and remaining 1 tablespoon olive oil to the bowl and toss to combine.
-
Let the salad sit at room temperature so the bread can soak up the juices, about 15 minutes.
-
Scatter the torn basil over the salad and drizzle with the finishing olive oil and cooled balsamic reduction just before serving.
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Panzanella Salad with Balsamic Reduction
This Tuscan-inspired salad combines toasted rustic bread cubes with ripe tomatoes, cucumber, red onion, and fresh basil, all brought together with a sweet-tart balsamic reduction. It's a satisfying way to use up day-old bread and makes a bright side dish or light lunch, especially when tomatoes are at their peak in summer.
1 hr 5 min 4 servings 310 cal
Ingredients
- 6 cups day-old rustic bread, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 1/2 pounds ripe tomatoes, cut into chunks
- 1 English cucumber, sliced into half-moons
- 1/2 red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1 cup balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil, for finishing
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, halved
Method
- 1
Preheat the oven to 375°F. Toss the bread cubes with 2 tablespoons olive oil and spread on a baking sheet.
- 2
Toast the bread cubes in the oven until golden and crisp, stirring halfway through, about 15 minutes.
- 3
While the bread toasts, pour the balsamic vinegar and honey into a small saucepan and bring to a simmer over medium heat.
- 4
Simmer the balsamic mixture, stirring occasionally, until reduced by half and syrupy, about 10 minutes. Remove from heat and let cool.
- 5
Rub the warm toasted bread cubes with the halved garlic clove, then set aside to cool slightly.
- 6
In a large bowl, combine the tomatoes, cucumber, and red onion. Season with salt and pepper and toss gently.
- 7
Add the toasted bread cubes and remaining 1 tablespoon olive oil to the bowl and toss to combine.
- 8
Let the salad sit at room temperature so the bread can soak up the juices, about 15 minutes.
- 9
Scatter the torn basil over the salad and drizzle with the finishing olive oil and cooled balsamic reduction just before serving.
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