Tuscan Panzanella


This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures—tomatoes, bocconcini, red onion, basil, and crusty bread.


  • 9 tablespoons extra-virgin olive oil

  • ½ pound crusty Italian country bread, cut into ½-inch-thick slices

  • 3 garlic cloves, 1 halved and 2 minced

  • 1 pound cherry tomatoes (3 cups), halved

  • ½ cup thinly sliced red onion

  • 1 cup bocconcini (mini mozzarella balls), halved

  • 10 to 15 basil leaves, thinly sliced, plus whole leaves for garnish

  • 2 tablespoons red-wine vinegar

  • Coarse salt and freshly ground pepper


  1. Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.

  2. Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.

  3. Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.

  4. Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.

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