Panzanella Salad

This tasty version of a classic bread-centric Tuscan salad contains simple, straightforward ingredients that marry deliciously. Of course, quality bread makes all the difference, but using stale quality bread makes it even better. The oil-infused toasted bread cubes soften and swell after absorbing the bright, citrusy dressing and ripe tomato juices, making for a light but satisfying meal that’s easy to make. Top the salad with any type of grilled meat or fish, store-bought rotisserie chicken, or good-quality jarred tuna for heartier fare.

Instructions 

Step 1
Position a rack in the center of the oven and heat to 425°F. On a rimmed baking sheet, toss the bread cubes with 3 Tbsp of the oil, granulated garlic, ½ tsp salt, and a generous grind of pepper. Spread in a single layer and toast, tossing halfway through, until light golden brown and firm, 9 to 10 minutes total.  

Step 2
Meanwhile, make the dressing. In a small bowl, whisk together the remaining 2 Tbsp oil, vinegar, lemon zest and juice, ¼ tsp salt, and a few grinds of pepper. 

Step 3
In a large bowl, toss the tomatoes with the dressing and a generous pinch of salt. Let sit for 5 minutes. Add the toasted bread cubes, mozzarella, herbs, and onion. Toss well to evenly coat the ingredients with the dressing and tomato juices. Let the salad sit, tossing occasionally, until the bread absorbs the juices in the bowl and begins to soften, about 15 minutes. Adjust the seasoning, if necessary, and serve.