Ingredients:

  • 6 oz (about 170g) day-old crusty bread (sourdough or Pugliese), cut into 1-inch cubes
  • 2 Tbsp good quality extra virgin olive oil (for bread)
  • 1/2 tsp Kosher salt (for bread)
  • 2 lbs (about 900g) mixed ripe tomatoes, roughly chopped
  • 1 large English cucumber, seeded and chopped into 1/2-inch pieces
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup packed fresh basil leaves, roughly torn
  • 1/2 cup extra virgin olive oil (for dressing)
  • 3 Tbsp Red Wine Vinegar
  • 1 medium garlic clove, finely minced
  • 1 tsp Dijon mustard
  • 1/2 tsp granulated sugar (optional)
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Toss bread cubes on a baking sheet with 2 Tbsp olive oil and 1/2 tsp salt until lightly coated.
  2. Bake for 8–10 minutes, tossing halfway, until golden brown and crunchy on the outside but still slightly yielding inside. Set aside to cool completely.
  3. In a small bowl or jar, whisk together red wine vinegar, minced garlic, Dijon mustard, and optional sugar.
  4. Slowly drizzle in the 1/2 cup of olive oil while whisking vigorously to emulsify slightly. Season generously with salt and pepper. Taste and adjust seasoning.
  5. In the large mixing bowl, combine the chopped tomatoes, cucumber, and sliced red onion. Pour about three-quarters of the prepared vinaigrette over the vegetables. Toss gently to coat.
  6. Add the cooled, toasted bread cubes to the bowl. Gently fold everything together, ensuring the bread soaks up the tomato juices and dressing.
  7. Tear the fresh basil leaves and gently fold them in last.
  8. Crucial Step: Cover and let the Panzanella sit at room temperature for at least 30 minutes (up to 2 hours) before serving to allow the bread to soften perfectly.
  9. Before serving, taste again. If dry, drizzle with the remaining dressing. Serve at room temperature.