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Panzanella is a classic Tuscan bread salad that makes the most of ripe tomatoes and crusty bread. One of its secrets to success lies in a vibrant, herb-infused dressing that instantly transports you to a sun-drenched Italian patio. If you’ve ever dreamed of a quick trip to Tuscany, this punchy dressing is as close as your own kitchen.
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil
- A pinch of red pepper flakes (optional, for heat)
Instructions
To create this bright and basil-kissed Panzanella dressing, gather a small lidded jar or a bowl with a whisk at the ready. Start by pouring in the olive oil and red wine vinegar, then add the garlic, Dijon mustard, sea salt, and black pepper. If you hunger for a bit of zip, sprinkle in a pinch of red pepper flakes. Close the jar and give it a vigorous shake, or whisk everything together until the dressing looks creamy and well-combined.
Finally, stir (or shake) in the chopped basil to keep its vibrant green color intact. Lightly taste-test by dipping a cube of crusty bread into the dressing—if you find it needs a little more acidity, add a splash of vinegar; if it’s too sharp, swirl in a teaspoon of olive oil. Now you’re ready to drizzle this sunny blend over your bread-tomato-cucumber medley and toss everything until it’s evenly coated.
Why this dressing shines: it’s simple, tangy, and brimming with fresh basil flavor, making it a delight for both new cooks and seasoned hosts. For health-minded folks, you can reduce the amount of olive oil or use whole-grain bread for your Panzanella salad. For a twist, swap in white balsamic vinegar or add finely chopped fresh oregano. This dressing is the perfect finishing touch to your favorite bread salad—it’s like bringing a slice of Italy right into your kitchen. Enjoy!
