A simple but delicious and refreshing salad dressed with olive oil, vinegar and basil.
Make it the traditional way with soaked bread or with crunchy croutons.
Salt the tomatoes (optional)
Toss the prepared tomatoes with a little salt and set aside.
The bread
Cut or tear the bread into large chunks (2-3 cm square).
- If you want traditional panzanella with soft, moist bread: put the chunks into a large bowl.
- If you want crunchy croutons: preheat the oven to 220C / 200C fan / Gas 7). Put the chunks onto a plate and gently toss with 1 tbsp of the olive oil. Bake in the oven for 10 minutes until lightly toasted and golden, turning halfway through. Set aside.
Make the dressing
In a small bowl, whisk together 3 tbsp of the olive oil, the tablespoon of red wine vinegar, salt and pepper to taste, plus the sugar if using. Set aside.
Drain the tomatoes in a sieve then transfer them to a bowl (the one containing the bread chunks if you didn't make croutons).
Add the red onion, celery and garlic to the bowl and gently toss everything together.
Tear the basil leaves (keep back a few whole small leaves for garnish if liked) and gently toss through the salad.
If making traditional panzanella: set the salad aside for 15-30 minutes for the bread to soak up the flavours before serving topped with the small basil leaves.
Otherwise: toss the croutons into the salad, reserving some for a garnish if liked.
Serve immediately, either from the bowl or transferred to a platter, topped with the reserved croutons and basil leaves if using.