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This Marinated Tomato Panzanella is tangy, herby, substantial, and is easy to put together.
Looking for something easy and festive – and red! – for the Fourth of July? Marinated Tomato Panzanella has got you covered.
This salad is tangy (thank you Dijon mustard and red wine vinegar), herby (thanks to basil), and substantial (hello ciabatta). It’s super easy: just whisk together a vinaigrette and give the chopped tomatoes, red onion, and basil an hour or so soak in it. The marinated tomatoes will be I want to eat this every day good enough on their own, but then you add cubes of ciabatta that drink up the dressing and tomato, and the whole thing is pretty darn irresistible. Perfect with hamburgers, hot dogs, and apple pie.
¼ cup red wine vinegar
½ cup olive oil, plus 3 tablespoons, divided
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
1 clove garlic, smashed
6 large tomatoes, cut into 1-inch pieces
¼ small red onion, sliced thin
¼ cup basil leaves, chiffonade (stack the basil leaves on top of each other, roll them up together like a cigarette, and then slice them in thin strips)
Ciabatta bread, cut into ¾-inch cubes (about 4 cups)
In a large bowl, whisk together the red wine vinegar, ½ cup olive oil, and Dijon mustard. Add the salt, pepper, and smashed garlic clove. Add the chopped tomatoes, onion, and basil leaves and fold them into the dressing so that they are all coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Preheat the oven to 350 degrees. On a baking sheet lined with foil (makes cleanup easy), toss the bread cubes with 3 tablespoons olive oil. Spread them in a single layer on the baking sheet and sprinkle a little salt and a few grinds of pepper over them. Bake 12 to 15 minutes, until the bread cubes are golden and crisp.
Fold the bread cubes into the tomatoes and dressing. Let the Panzanella sit on the counter for at least 30 minutes, so that the bread soaks up the dressing.