So often we think of Italian food as being heavy; meaty sauces and delicious pastas are comfort Italian classics but there’s a lighter side to Italian food that is equally as comforting. A light and fresh salad made with simple ingredients and packed with flavor is one way to enjoy lighter Italian fare, particularly with a Tuscan Tomato Panzanella. A panzanella is a bread salad – yes a bread salad is a thing! I can’t think of a better salad, really, than one made with bread. Light, flavorful, satisfying Italian comfort food in the form of a bread salad.

Summertime means we have a hearty supply of fresh tomatoes, so if a surplus of tomatoes is in your garden, you might want to grab a bowlful for this lovely Panzanella. Richly red tomatoes and a loaf of crusty bread are the fundamental elements but what really makes this salad pop is the fantastic dressing. Roma or cherry/grape tomatoes are good to use here; they’re a little on the firmer side and can stand up against the crusty bread. Quartered Roma tomatoes or halved cherry tomatoes are ideal because, again, they are firmer and tend to be less watery. I season these with some salt and let them sit in a colander for a few minutes to help release some of that extra water.

While the tomatoes sit to the side, I cube the loaf of bread and put it on a sheet tray to bake in the oven for 12-15 minutes. The bread will get nice and toasty, and turn a bit golden in color, but more importantly, this will help dry out the bread in preparation for both the tomatoes and the dressing. Now, the dressing. This is one of my favorite simple salad dressings. It’s delicious here but it can be used on any leafy green salad. Shallots offer a soft-oniony sweetness that infuses the dressing with flavor. Olive oil, red wine vinegar, and Dijon mustard – if you’re not using Dijon in your vinegarettes, you’re missing out! A little garlic, salt, and pepper, and a good shake or whisk and the most perfect salad dressing is done!

Ok, time to put this all together. Grab a big bowl – this is one common kitchen mistake I often see folks doing – not using a big enough bowl. Get yourself a big bowl and use your two best kitchen tools – two clean hands – to toss this amazing salad. First, the toasted crusty bread cubes, followed by the tomatoes, and then this gorgeous dressing. Give it a taste and add salt and pepper as needed. That’s it! A bread salad that is light, flavorful, and satisfying.

Tuscan Tomato Panzanella is from the Steakhouse in Tuscany menu at Table for 12. It is served with Fresh Fettuccine and Clams, Tuscan Grilled Flank Steak, and Chewy Ricciarelli Cookies.