Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 1 teaspoon honey
- 2 tablespoons white balsamic vinegar
- 1 large garlic clove, minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Salad
- 1 large shallot or ¼ large red onion, thinly sliced
- 4 cups boiling water
- ½ pound Ciabatta or French bread, torn into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon granulated garlic
- ¼ cup chopped fresh basil
- 1 pint cherry tomatoes, halved and seeded
- 2 ounces Parmesan cheese, shaved
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and position a rack in the center for even baking.
- Prepare the dressing: In a medium bowl, whisk together extra-virgin olive oil, honey, white balsamic vinegar, minced garlic, Dijon mustard, kosher salt, and freshly cracked black pepper until smooth and fully incorporated.
- Soften the shallots: Place the thinly sliced shallots in a mesh strainer over the sink. Slowly pour the boiling water over them to mellow their sharpness. Immediately transfer the softened shallots with tongs into the dressing, allowing their flavor to infuse.
- Toast the bread: Arrange torn Ciabatta or French bread pieces on a large rimmed baking sheet. Drizzle with olive oil and toss to coat evenly. Season with kosher salt and granulated garlic, then toss again. Bake for 10 to 12 minutes or until the bread turns golden brown and crisp.
- Assemble the salad: In a large serving bowl, combine the toasted bread, chopped fresh basil, halved and seeded cherry tomatoes, and shaved Parmesan cheese. Add the dressed shallots and toss gently to mix everything evenly.
- Serve: Divide the Panzanella salad into six bowls or plates and enjoy immediately while the bread is still slightly crisp.
Notes
- Soaking the shallots with boiling water reduces their sharpness for a more balanced flavor.
- Seeding the cherry tomatoes helps prevent the salad from becoming too watery.
- You can substitute Ciabatta with other crusty breads like French baguette or sourdough.
- Best served fresh to maintain the crunchiness of the bread.
- Adjust seasoning to taste, especially salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
