How to Make Panzanella: Quick and Tasty Panzanella Recipe

• 1 pound of cherry tomatoes or 3 large heirloom tomatoes
• 1 small loaf sourdough or Italian-style bread, like ciabatta (should yield about 4–5 cups)
• ¼ cup extra-virgin olive oil, plus more
• Kosher salt and freshly ground black pepper
• ½ small red onion or 2 small shallots, finely chopped
• 2 garlic cloves, grated
• 1 tablespoon red wine vinegar
• ½ teaspoon dijon mustard
• 8 ounces of fresh mozzarella, drained and torn into bite-sized pieces (optional)
• ½ tablespoon aged balsamic vinegar, for drizzling
• Handful fresh basil leaves, torn or sliced into ribbons

1. 1

   Preheat the oven to 375°F.

2. 2

   Dice the tomatoes, and place in a colander over a bowl. Season with salt and toss gently to combine. Let sit for at least 10 minutes.

3. 3

   Next, make the croutons. Slice (or tear, for a more rustic presentation) bread into 1-inch cubes and place into a large bowl. Drizzle bread cubes with 3 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread in an even layer on a baking sheet, and bake until crispy and golden brown but still tender, about 15 minutes, tossing halfway through. Remove from the oven, and let cool.

4. 4

   To make the vinaigrette, set the seasoned tomatoes aside and add the onion, garlic, vinegar, mustard, and ¼ cup olive oil to the bowl of tomato juices. Whisk well to emulsify and season to taste.

5. 5

   Return tomatoes to the bowl, and add the toasted bread and mozzarella. Toss to coat, and let sit until bread has soaked up most of the vinaigrette. Just before serving, add the basil and drizzle with balsamic vinegar.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Massimo Bottura, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.