Summer Panzanella: A Refreshing Italian Bread Salad with Heirloom Tomatoes

Summer Panzanella is a delightful Italian salad that highlights the season’s best flavors.

This vibrant dish combines fresh heirloom tomatoes, cucumbers, onions, and chunks of crusty bread, all tossed together in a light vinaigrette.

Originating from the picturesque region of Tuscany, Panzanella was traditionally created as a way to utilize stale bread, showcasing the Italian resourcefulness in the kitchen.

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A Brief History

Panzanella dates back to at least the 16th century in Tuscany. During that time, it was common for rural families to repurpose leftover bread to minimize waste. Much like the English did with bread pudding.

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The salad was often made with whatever fresh produce was available, mainly emphasizing tomatoes, which became a staple in the Italian diet after their introduction from the Americas.

As the dish evolved, it garnered regional variations, but the essence of using stale bread and fresh garden vegetables remained at its core.

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What Are Heirloom Tomatoes

Heirloom tomatoes are open-pollinated varieties that have been cultivated for at least 50 years, passed down through generations.

They come in various shapes, sizes, and colors, offering unique flavors that differ from conventional tomatoes.

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Because they are grown from non-hybrid seeds, heirloom tomatoes are celebrated for their rich taste, vibrant color, and exceptional quality.

Including these tomatoes in your Panzanella not only enhances the dish visually but also elevates its flavor profile, making it even more refreshing.

This salad is perfect for summer gatherings or a light lunch. The combination of crispy bread with juicy heirloom tomatoes and other fresh vegetables creates a refreshing taste that celebrates the season.

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Summer Panzanella: A Refreshing Italian Bread Salad with Heirloom Tomatoes

1 rustic ciabatta loaf, cut into cubes

2 large heirloom tomatoes, chopped

1/2 English cucumber, diced (or a small regular cucumber, skin removed)

1/2 onion, thinly sliced, can use red, yellow or white

10-12 fresh basil leaves, torn

1 cup fresh mozzarella balls (bocconcini), halved

3 tablespoons olive oil

1 tablespoon red wine vinegar

Salt and pepper to taste

Preheat oven to 375 degrees

Spread the ciabatta cubes on a baking sheet and drizzle with olive oil. Toast in the oven for about 10-15 minutes until golden and crispy. Set aside.

In a large bowl, combine the chopped heirloom tomatoes, cucumber, onion, torn basil leaves, and fresh mozzarella.

In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.

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Add the toasted ciabatta to the salad mixture and drizzle with the dressing. Toss gently to combine.

Let salad sit for about 15-20 minutes to let the flavors meld.

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Try These Salad Favorites

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