Hi friends! Sharing this fresh tomato + basil salad, inspired by the best of summer produce.
I discovered this recipe on Serious Eats while looking for a panzanella salad recipe last summer. If you haven’t had panzenella before, think of it as a savory bread salad! Veggies + a light dressing tossed with crusty bread. By letting it sit for about 30 minutes, the delicious juices soak into the bread and make it *super* delicious.
BUT what makes this version different- you don’t need the bread. I’ve found that the tomato version keeps better since you don’t have to worry about the bread getting soggy. Plus, it’s more versatile since you can serve it on top of a bunch of things – crusty bread, an omelet, salad, or even savory oats! The possibilities are endless!! I had mine first on an omelet:
Then on polenta! An underrated side in my opinion!
The secret to this salad is salting the tomatoes and letting their juices run out. This makes for the best vinaigrette. Don’t skip this part!!
- 1 pound cherry tomatoes, halved or other tomatoes cut into small bites
- ¾ teaspoon salt
- 5 Tablespoons good olive oil
- 2 small shallots, minced
- 1 clove garlic
- ¼-1/2 teaspoon dijon mustard (I like more!)
- 1 Tablespoon white wine vinegar or apple cider vinegar
- Freshly ground black pepper
- ⅓ cup basil leaves, chopped
- Place tomatoes in a colander set over a bowl and season with the salt. Toss to coat. Set aside at to drain, tossing occasionally. Let them drain for at least 15 minutes (I usually do 30).
- After you're finished draining, remove the tomatoes from the colander and add them to a separate serving bowl. In the small bowl with the tomato juice, add the rest of the dressing ingredients: shallot, garlic, mustard, vinegar and olive oil. Season to taste, adding more salt and pepper if needed.
- Add the dressing to the tomatoes and stir to combine.
- Keeps well in the fridge for 2-3 days!