There's a reason panzanella has been a summer staple in Tuscany for generations: it turns peak-season tomatoes and torn, toasted bread into something you can't stop reaching for. Grassy basil oil, briny olives, and a bright oregano-balsamic dressing make this our favorite way to celebrate a ripe heirloom tomato.
Ingredient Spotlight. Two shop favorites layer in the flavor here. Our Basil Infused Olive Oil gives the toasted bread an aromatic, herbaceous lift, while our Oregano White Balsamic brings a savory, herby tang that brightens every juicy bite.
Preheat the grill or your broiler. Toss the torn bread with Basil Olive Oil, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.
Arrange the bread on a nice platter or in a large bowl.
Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.
Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.
Chef's Notes
Let the dressed tomatoes sit for a few minutes before spooning them over the bread. Those released juices are what soak into the toast and make panzanella so good.
Toast the bread until the edges are truly crisp. A sturdy crunch stands up to the dressing so the salad never turns soggy.
Make It Yours
Swap the mozzarella fresca for torn burrata to make it extra creamy, or leave the cheese out entirely for a lighter, vegan-friendly bowl.
For a sweeter, jammier note, finish with a drizzle of our Black Cherry Dark Balsamic in place of some of the oregano white.
Allergens: Contains gluten (wheat) and dairy (milk).
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