Panzanella Salad (Tuscan Bread Salad)

This classic, colorful salad features chewy-crisp bread, ripe tomatoes, fresh basil, aromatics, and a lively tomato vinaigrette.

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Diet Vegetarian

Keyword bread salad, fresh tomatoes, frozen dinner rolls, panzanella

Prep Time 30

Cook Time 12

Resting Time 30

Total Time 1 12

Servings

Calories 361kcal

8 Rhodes Warm & Serve Artisan French Rolls
2 1/2 pounds fresh tomatoes of choice or combination of tomatoes, chopped (about 4 cups chopped)
2 teaspoons kosher salt or 1 teaspoon table salt, plus more for seasoning
8 tablespoons olive oil divided
1/4 cup chopped fresh basil
1 shallot minced
2 cloves garlic minced
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
Freshly ground black pepper

Bake the rolls according to the package directions. Set aside to cool, and keep the oven at 350 degrees.
Meanwhile, place the tomatoes in a colander and set the colander in a large bowl. Add the salt and toss to coat the tomatoes. Let stand for 15 minutes, tossing occasionally.
When the rolls are cool enough to handle, cut them into 1 1/2-inch cubes. You should have about 6 cups of bread cubes. Transfer the cubes to a large bowl, add 2 tablespoons of the olive oil and toss to coat. Transfer the bread cubes to a large baking sheet and spread them out in an even layer. Bake for 12 to 15 minutes, until crisp (they don't need to be toasted, just crisp). Let cool.
Remove the colander from the bowl and set the tomatoes aside. Add the basil, shallot, garlic, vinegar, and Dijon mustard to the juice from the tomatoes. Whisk until well blended. While whisking constantly, drizzle in the remaining 6 tablespoons of olive oil. Season the dressing with salt and black pepper.
In a large bowl, combine the bread cubes and tomatoes. Add the vinaigrette and toss to combine. Season to taste with salt and black pepper.
Let stand for 30 minutes, tossing occasionally. Serve.
Store leftovers in an airtight container for up to 3 days.