Wren Bakehouse’s Panzanella Salad
This recipe comes from Lauren Wilson. She’s the talented baker behind Wren Bakery so of course, she shares a recipe that uses up every bit of her delicious sourdough. One extra tip from Lauren is to source Alberta local tomatoes and basil in summer and local hothouse in winter. She also says, “Panzanella is best if you let it sit for a few minutes so that the bread cubes can soften just a touch.” Enjoy as a first course or side dish. I’ve also added burrata and it was a delicious lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (marination)
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: salads
- Method: chopping
- Cuisine: Italian
Ingredients
For the salad:
8 cups (900gms) cherry, grape or cocktail size tomatoes
2 teaspoons coarse salt
4 – 5 cups (350gms) sourdough bread, cut in 1-inch cubes
Olive oil for drizzling
1 medium shallot, finely diced
1 green onion, thinly sliced
¼ to ½ cup fresh basil leaves, torn by hand
Optional additions: arugula, cucumber, or avocado
For the dressing:
¼ cup canola oil
¼ cup Extra Virgin Olive Oil
reserved tomato water
2 teaspoons coarse mustard
1 clove garlic, minced with a microplane
2 Tablespoons red wine vinegar
Salt and pepper – to taste
Instructions
For the salad prep:
1. Cut the tomatoes in half lengthwise and add them to a strainer placed over a mixing bowl. Sprinkle the salt and toss to distribute evenly. Let stand for 30 min to drain the tomato water. Reserve the drained tomatoes in a bowl and the tomato water in its bowl.They’ll be used separately.
2. Toss the cubes of sourdough with enough olive oil to coat.. Toast on a parchment lined baking sheet in a 350℉ oven for 10 – 15 minutes or until dry and golden brown. Remove and cool completely.
For the dressing:
1. Whisk the canola and olive oils, reserved tomato water, mustard, garlic, and red wine vinegar to a mixing bowl.
2. Add salt and pepper to taste.
For the assembly:
1. Add the tomatoes, chopped shallots, green onion, bread cubes and torn basil to a serving bowl.
2. Drizzle with the dressing and toss until well mixed. Add the optional arugula, cucumber, or avocado to suit your palate.
Keywords: Learn How to Make Panzanella Salad: A Recipe from Wren Bakehouse