Panzanella or panmolle is a Tuscan salad of bread and tomatoes that’s popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.
The most important things in this salad are the bread and the tomatoes. These are your stars. You are going to be eating big chunks of them so you want them to really shine. Make sure you pick very ripe tomatoes either on the vine or heirloom so they have lots of flavor. When it comes to the croutons, I really think for this dish, it is worth making your own from scratch, but hey, you do you!
The shrimp adds protein, texture, and a nice oceany flavor but you could easily leave them out and serve this as a side salad instead of entree salad.
This recipe came from EatingWell Magazine.
- 4 tablespoons extra-virgin olive oil, divided
- 1 clove garlic, peeled and halved
- 4 cups 1/2-inch crusty multigrain bread cubes, preferably day-old
- 1 pound coarsely chopped peeled cooked shrimp (see Note)
- 4 large ripe but firm tomatoes, coarsely chopped
- 2 large green, red and/or yellow bell peppers, diced
- 3/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup sliced pitted Kalamata olives, plus 1/4 cup olive brine
- 3 tablespoons red-wine vinegar
- 1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
- Freshly ground pepper to taste
- 4 cups mixed salad greens
- Preheat oven to 350°F.
- Drizzle 2 tablespoons oil on a rimmed baking sheet. Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic. Stir bread cubes into the oil until lightly coated. Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes. Let cool completely.
- Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme and the remaining 2 tablespoons oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors.
- Toss the croutons with the shrimp mixture and serve the salad over greens.