Tomato and Olive Panzanella with Roasted Garlic Vinaigrette
When summer hits, there's nothing quite like a fresh Tomato and Olive Panzanella with Roasted Garlic Vinaigrette salad to cool you down. This Tomato and Olive Panzanella is a delightful medley of ripe tomatoes, briny olives, and crunchy bread, all brought together with a flavorful roasted garlic vinaigrette. It's a celebration of summer's bounty that will awaken your taste buds.
Ingredients
- 4 cups ripe tomatoes, chopped
- 1 cup assorted olives, pitted and halved (like Kalamata and green olives)
- 3 cups stale crusty bread, cut into cubes
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 head of garlic, roasted
- Salt and pepper to taste
Instructions
- Prepare the Roasted Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.
- Mix the Salad: In a large bowl, combine the chopped tomatoes, olives, onion, and torn basil leaves. Add the bread cubes and toss gently to combine.
- Make the Vinaigrette: Squeeze the roasted garlic cloves into a small bowl, whisk in the olive oil and red wine vinegar, and season with salt and pepper.
- Dress the Salad: Drizzle the vinaigrette over the salad mixture and toss gently until everything is coated.
- Serve: Let the salad sit for about 15-20 minutes to allow the flavors to meld together before serving.
Cook’s tips
- Use day-old bread for best texture; if fresh, toast it lightly until dry.
- Let the salad sit for at least 15 minutes to allow the bread to absorb the dressing.
- Adjust the amount of red wine vinegar to your taste for tanginess.
- Roast the garlic ahead of time to save prep time.
- Toss gently to avoid breaking the tomatoes.
Substitutions
- Use cherry tomatoes instead of chopped tomatoes for a sweeter flavor.
- Swap the red onion for shallots for a milder taste.
- Substitute the red wine vinegar with balsamic vinegar for a deeper sweetness.
- Add cucumber or bell pepper for extra crunch.
- Use gluten-free bread to make it gluten-free.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The bread will soften further, but the salad is still delicious. For best results, add fresh bread cubes just before serving if planning to store.
Frequently asked questions
Can I use fresh garlic instead of roasted?
Roasted garlic gives a milder, sweeter flavor; fresh garlic would be too pungent. If you must, use a small amount of minced garlic and let it sit in the dressing to mellow.
What type of bread is best for panzanella?
Stale crusty bread like ciabatta, sourdough, or baguette works best. It should be sturdy enough to hold up to the dressing.
Can I make this ahead of time?
You can prepare the components ahead, but toss the bread with the salad just before serving to keep it crunchy. If you prefer softer bread, you can toss it earlier.
Is this salad vegan?
Yes, all ingredients are plant-based, making it vegan-friendly.
