Cook up a taste of Italy with this classic Panzanella recipe! Perfectly balanced and bursting with fresh flavors like tomatoes, basil, and red onion, this traditional Tuscan salad is sure to become your go-to summer dish.
Soak The Bread: To make the classic Panzanella recipe, cut the bread into 1/2-inch cubes then place in a large bowl. Moisten with 1 cup of water pressing lightly, then let the bread rest for at least 15 and up to 45 minutes.
Prepare The Onion: Slice the onion paper thin, place in a small bowl, and mix with 2 tablespoons of the vinegar. Let marinate for 15 minutes, stirring often. Drain off the vinegar and set aside.
Break Up The Bread: Crumble the soaked bread into a second bowl, if it is very wet, squeeze it lightly ro remove the water before adding it to the bowl. Add the drained onions then mix in the tomatoes.
Garnish The Salad: Let the panzanella rest in the refrigerator for at least 15 minutes and up to 1 hour. Season the panzanella with 1/4 cup extra-virgin oil, the remaining vinegar, some freshly ground black pepper, and a large pinch of salt. Stir to combine, add in the basil, and stir once more. If you are using Tuscan bread, remember it is unsalted and season generously. If you prepare it the day before, avoid seasoning it to preserve the texture of the vegetables. Serve.