Classic Tuscan Panzanella with Fresh Spring Herbs
This vibrant Italian bread salad celebrates spring with juicy tomatoes, crisp cucumbers, and a fragrant medley of fresh basil, mint, and chives. The crusty ciabatta soaks up a zesty red wine vinaigrette for the perfect balance of textures and bright, seasonal flavours.
Ingredients
- 300g ciabatta bread, preferably day-old, cut into 2cm cubes
- 400g ripe tomatoes, cut into bite-sized chunks
- 1 medium cucumber, halved lengthwise and sliced
- 1 small red onion, thinly sliced
- 20g fresh basil leaves, roughly torn
- 10g fresh mint leaves, roughly chopped
- 15g fresh chives, finely snipped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 100g cherry tomatoes, halved
Instructions
Preheat the oven to 200°C. Spread the ciabatta cubes on a baking tray, drizzle with 1 tablespoon of olive oil, and toast for 8-10 minutes until golden and crisp. Set aside to cool slightly.
Place the sliced red onion in a small bowl of cold water and let it soak for 10 minutes to mellow the sharpness, then drain well.
In a small jar or bowl, combine the remaining 2 tablespoons of olive oil, red wine vinegar, minced garlic, Dijon mustard, a pinch of salt, and black pepper. Whisk or shake until emulsified.
In a large serving bowl, combine the toasted bread cubes, chopped tomatoes, cherry tomatoes, cucumber slices, and drained red onion.
Pour the dressing over the salad and toss gently to coat all ingredients evenly. Let the salad rest for 5-10 minutes to allow the bread to absorb the dressing and tomato juices.
Add the fresh basil, mint, and chives to the salad and toss gently once more. Season with additional salt and pepper to taste.
Serve immediately at room temperature for the best texture, or refrigerate for up to 30 minutes before serving.
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