Easy Sourdough Panzanella (Italian Bread and Tomato Salad)

Step 1

Pre-heat the oven to 350°F.

Step 2

Place the tomatoes and ½ teaspoon salt in a colander set over a bowl to collect the tomato juice. Let them rest at room temperature for at least 15 minutes, tossing occasionally to release more juice.

Step 3

Meanwhile, toss the bread cubes with 1 tablespoon olive oil. Arrange them on a baking sheet (use parchment paper for easier cleanup, if you like) and bake in the oven for 15 minutes. They should be dry and crisp, but not browned. Remove from the oven at let cool.

Step 4

Remove the colander of tomatoes from the bowl and set it aside while you prepare the vinaigrette. Add the remaining 3 tablespoons olive oil along with the garlic, red wine vinegar, and Dijon mustard to the bowl of reserved tomato juice and whisk to combine. Taste and add salt and pepper, as needed.

Step 5

In a large salad bowl, add the tomatoes, bread cubes, and vinaigrette. Tear or roughly chop the basil leaves and add them to the bowl. Toss well so that everything is well coated with the dressing.

Step 6

Let the salad rest at room temperature for at least 30 minutes before serving for optimal flavor.