1-First, prepare the bread cubes by drizzling them with olive oil and a pinch of kosher salt. Toast them in the oven at 400°F for 10 to 15 minutes until they’re crisp on the edges but still chewy, giving that essential crunch to your bread salad. While the bread toasts, cut your tomatoes into small wedges or cubes and sprinkle them with salt, letting them sit for 10 to 15 minutes to release their juices this step boosts the natural flavors in your Panzanella Salad.

2-Next, gather the tomato juices and mix them with the dressing ingredients: ¼ cup red wine vinegar, 2 minced garlic cloves, ½ teaspoon Dijon mustard, 1 teaspoon fresh thyme if you’re using it, black pepper to taste, and ½ cup extra virgin olive oil. Whisk everything together until it’s well blended, creating a tangy vinaigrette that ties the salad together. Now, in a large bowl, gently toss the salted tomatoes, toasted bread cubes, 2 thinly sliced small shallots, ½ cup packed torn fresh basil leaves, and 4 ounces of fresh baby mozzarella if you want to add it.

3-Tips for Tossing and Resting

Be gentle when mixing to keep the bread from breaking apart too much.

Let the salad rest for 20 to 30 minutes so the flavors meld and the bread absorbs the dressing without getting soggy it’s a simple trick that makes all the difference.

Serve it up garnished with extra basil leaves for a fresh finish, perfect for any gathering.