Ingredients
For the za’atar croutons:
- 250 g ciabbata or other sourdough bread (day-old), cut into 2–3 cm cubes (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon za’atar (optional, but highly recommended)
- Pinch of sea salt
For the salad:
- 1 kg ripe mixed tomatoes, cut into bite-sized pieces
- 1/2 teaspoon salt, plus more for seasoning
- 1 small red onion, thinly sliced into half moons
- 1/2 cup packed fresh basil leaves, torn or thinly sliced (about 2 generous handfuls)
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon minced fresh shallot
- 1 garlic clove, minced
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the croutons: Preheat the oven to 175°C / 350°F and line a baking tray with parchment paper. Place the bread cubes in a large bowl and drizzle with the olive oil. Sprinkle over the za'atar and a pinch of sea salt, then toss well with your hands until every piece is evenly coated. Spread the bread in a single layer on the prepared baking tray.Bake for 15–20 minutes, tossing halfway through, until the bread is lightly golden and crisp on the outside but still slightly chewy in the centre. Let cool for a few minutes.
- Prepare the tomatoes: While the croutons are baking, place the tomatoes in a colander set over a large serving bowl. Sprinkle with the 1/2 teaspoon salt and toss gently to coat. Leave to stand for at least 15 minutes, tossing once or twice, so the tomatoes release their flavourful juices into the bowl below.
- Make the dressing: Lift the colander of tomatoes from the bowl and set aside. Add the Dijon mustard and red wine vinegar to the reserved tomato juices and whisk together. Slowly whisk in the olive oil until emulsified. Stir in the shallot and garlic, then season generously with sea salt and freshly ground black pepper.
- Assemble the salad: Add the drained tomatoes and sliced red onion to the bowl with the dressing and toss gently to combine. Add the toasted croutons and most of the basil, reserving a few leaves for garnish. Toss everything together until the bread is evenly coated.
- Let the flavours develop: Let the salad rest for 15-20 minutes, tossing once or twice, so the bread absorbs some of the dressing while still retaining a little texture. Taste and adjust the seasoning with additional salt, pepper or a splash more red wine vinegar if needed. Garnish with the remaining basil and serve. Enjoy!
Nutrition
Notes
- For the best flavour: Panzanella is often even better after a few hours at room temperature (lightly covered), allowing the bread to soak up the dressing and the flavours to meld beautifully.
- Bread matters: A sturdy, day-old sourdough or rustic country loaf works best. Toasting creates a crisp exterior that absorbs the dressing without becoming overly soggy.
- Storage: Leftovers can be refrigerated for up to 1 day. The bread will soften further but the salad will still be delicious.