The better the bread ...the better the Panzanella Salad

I have often made this salad and find that the better and more flavorful the bread..the better the salad, which really only makes sense; but in restaurants is very rarely seen.

Try and use a good "Granary", wholewheat and seed, a good dark rye, something with some texture to it, please do not use American commercial so called "French breads"/ and Italian Ciabatta these are too light and will result in a mushy salad which defeats the object of this salad.
I have even used day old bagels with some success.

This salad was developed as a vehicle to use up stale bread, not toasted, crust ends, nor moldy breads. It was usually made with bread that was bought fresh the day before as is common in Europe, bread is bought freshly baked, daily.
I prefer to leave the crust on my bread for Panzanella, although some restaurants do remove them, I prefer a salad with some texture.

If you cannot find sweet red/purple onions, then rinse the sliced onions ( brown and white) in running clean water to remove the sulphur, strong flavor, and drain well.

Don't chop the basil, rather tear it into bite sized pieces to prevent it oxidizing.

The best olives are the oil preserved, Kalamata, with large brined capers...also do not use too much salt as the olives and capers add this flavor.

if you do wish to use anchovy fillets, mash them with a little olive oil and use them to make the dressing with red wine vinegar, sea salt and freshly cracked black pepper, this way the anchovies will be emulsified, and a little goes a long way.

Try and use well washed,  very ripe, not mushy tomatoes, remove the stem end with a melon baller , and cut into bite sized chunks.

Once the salad is dressed, the vegetables and the bread cubes, mix well and cover, do not refrigerate, rather keep at room temp. wait at least an hour before serving...and there again toss well before serving.

Don't use too much good quality, extra virgin, cold pressed olive or avocado oil as it should be a tart salad to be refreshing, also balsamic vinegar is too sweet for this salad when tomatoes are at their peak, in season.

This is a wonderful salad

Goes great with anything although made with a really good bread, it stands alone.

Another fantastic dish using "left overs".

The photos below are of the salad before mixing the bread and dressing.

own made sour dough whole wheat with poppy  & caraway seeds, & basil  bread