Panzanella Recipe

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 350°F.

2. 2

   Cut or tear the bread into rough 1-inch cubes (about 9 cups). Place on a rimmed baking sheet, drizzle with 2 tablespoons of the olive oil, and toss to coat. Arrange into a single layer. Bake until dried out and just beginning to brown, about 15 minutes.

   15 min
3. 3

   While the bread is toasting, core and chop 1 1/2 pounds ripe tomatoes into 1-inch pieces (heaping 4 cups). Transfer to a colander, sprinkle with 2 teaspoons kosher salt, and toss to combine. Let drain in the sink or over a bowl for 10 to 15 minutes. Meanwhile, prepare the dressing and remaining ingredients.

4. 4

   Mince 1 garlic clove. Thinly slice 1 medium shallot (about 1/4 cup). Place both in a large bowl. Add the remaining 1/4 cup olive oil, 1 tablespoon sherry vinegar, and 1/2 teaspoon black pepper. Whisk to combine.

5. 5

   Cut 1/2 medium English cucumber into 1-inch pieces (about 2 cups). Tear 8 ounces fresh mozzarella cheese into 1-inch pieces (about 2 cups). Pick the leaves from 2 large fresh basil sprigs and tear into bite-sized pieces until you have 1/2 cup.

6. 6

   When the tomatoes are ready, transfer to the bowl of dressing (do not rinse the tomatoes). Add the bread, cucumber, basil, and mozzarella. Toss until combined. Taste and season with more kosher salt and black pepper as needed. Serve topped with more torn fresh basil leaves if desired.

Recipe Notes

1. 7

   Make ahead: You can toast the bread and make the salad without the basil up to 2 days ahead, but do not toss together. Store the bread in an airtight container at room temperature, and refrigerate the salad in an airtight container. Toss the bread, salad, and basil together just before serving.Storage: Refrigerate leftovers in an airtight container for up to 2 days (the bread will get soggier).