Garlic Bread Panzanella

Raid that freezer aisle.

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Panzanella is incredible just as it is, but that doesn’t mean we can’t mix it up every once in a while. Store-bought garlic bread is transformed into crisp, buttery croutons and tossed with ripe tomato wedges in a tangy sweet dressing for modern American twist on this Italian classic that will tempt even the staunchest tomato haters.

You can use any kind of garlic bread for this recipe: frozen, store-made, or homemade. Garlic Texas toast works too! If using frozen bread, make sure to thaw before cutting it into croutons, but don’t bother to toast. You want all that toasting to happen when the garlic bread is already cubed.

As soon as the croutons come out of the oven, taste one to determine if they need to be salted. Mine did not, but different brands or types of garlic bread will be seasoned differently, so it never hurts to check. Also, let’s be real—you’re gonna want to try one anyway.

The best tomatoes for a panzanella salad are super ripe, but not mushy. I recommend buying from a produce or farm stand if you can, or from some place that you know does not refrigerate them. Once tomatoes are refrigerated, their texture changes and becomes more mealy. It’s not the worst thing, but it’s not ideal—and let’s face it, if you’re making a salad starring tomatoes, you want those tomatoes at their peak of deliciousness.

Panzanella is best the day it’s served, but leftovers can be stored in the refrigerator for up to 3 days. The tomatoes will get mushier and the croutons will soften substantially as they sit in the vinaigrette, so the textures will definitely be different on day 2, but the flavor will be just as incredible.

Enjoy!

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Garlic Bread Panzanella

(Serves 4-6)

12 oz. garlic bread, cut into 1”  pieces

2 lb. tomatoes, cut into 1” wedges

2 tsp. kosher salt, divided

2 tbsp. red wine vinegar

1 tsp. Dijon mustard

1 garlic clove, finely chopped

¼ cup extra-virgin olive oil

¼ red onion, thinly sliced

¼ cup fresh basil

Equipment: large baking sheet, colander, large bowl

Instructions

Preheat oven to 400° F. Spread garlic bread pieces onto a large rimmed baking sheet and bake until crisp and golden, 8-12 minutes. Let cool.

Meanwhile, in a large colander set over the large mixing bowl, toss together tomatoes and 1 ½ teaspoons salt. Let sit 5-10 minutes.

In a small bowl, whisk together red wine vinegar, mustard, garlic, and remaining ½ teaspoon kosher salt. Add two tablespoons tomato juice from the bottom of the large mixing bowl and whisk to combine. Slowly, stream in olive oil.

Remove colander from large bowl and discard remaining tomato juice or save for another use. Return drained tomatoes to large empty bowl; add red onion and dressing and toss lightly  to combine. Add garlic bread croutons and basil and toss just until incorporated.

Serve immediately.