Panzanella Salad is a classic Italian bread salad that celebrates fresh, seasonal ingredients. Originating from Tuscany, this dish combines stale bread, ripe tomatoes, and a tangy vinaigrette to create a harmonious blend of flavors and textures. Perfect as a light lunch, a side dish, or even a main course, it’s a delightful way to make the most of fresh produce.
Equipment:
- Large mixing bowl
- Sharp knife and cutting board
- Whisk or small jar for dressing
- Skillet (optional, for toasting bread)
Ingredients:
- 4 cups stale or toasted bread, cut into cubes
- 4 large ripe tomatoes, diced
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- 1 bell pepper, diced (optional)
- ½ cup fresh basil leaves, torn
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- Salt and pepper, to taste
- Optional: Capers, olives, or mozzarella for added flavor
Instructions:
- Prepare the Bread:
- If your bread isn’t stale, toast it in a skillet or oven until golden and slightly crispy.
- Mix the Vegetables:
- In a large bowl, combine the tomatoes, cucumber, red onion, and bell pepper (if using). Add capers or olives if desired.
- Make the Dressing:
- Whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl or jar. Adjust seasoning to taste.
- Combine the Salad:
- Add the bread cubes to the vegetable mix. Pour the dressing over the salad and toss gently to combine, ensuring the bread soaks up the juices.
- Add Basil:
- Gently fold in the torn basil leaves just before serving.
- Let It Rest:
- Allow the salad to sit for 15–20 minutes at room temperature to let the flavors meld together.
Presentation Ideas:
- Serve in a rustic wooden bowl for a traditional look.
- Garnish with extra basil leaves or a drizzle of olive oil.
- For an elegant touch, top with a few slices of fresh mozzarella.
Tips:
- Use high-quality olive oil and vine-ripened tomatoes for the best flavor.
- Add the bread just before serving to maintain a balance between crisp and soaked textures.
- This salad is incredibly versatile—customize it with grilled chicken, shrimp, or other seasonal veggies.
Panzanella Salad is a simple yet vibrant dish that embodies the essence of Italian cuisine. Bursting with fresh flavors, it’s a delightful way to elevate your meals and make the most of summer’s bounty. Serve it at your next gathering or enjoy it as a satisfying solo dish—you can’t go wrong!
Panzanella Salad Recipe
Savor the flavors of summer with this traditional Panzanella Salad! Made with crusty bread, juicy tomatoes, and fresh vegetables, it's a refreshing and vibrant dish perfect for any meal.
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Whisk or small jar for dressing
- Skillet (optional, for toasting bread)
Ingredients
- 4 cups stale or toasted bread cut into cubes
- 4 large ripe tomatoes diced
- 1 cucumber sliced
- ½ red onion thinly sliced
- 1 bell pepper diced (optional)
- ½ cup fresh basil leaves torn
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove minced
- Salt and pepper to taste
- Optional: Capers olives, or mozzarella for added flavor
Instructions
- Prepare the Bread:
- If your bread isn’t stale, toast it in a skillet or oven until golden and slightly crispy.
- Mix the Vegetables:
- In a large bowl, combine the tomatoes, cucumber, red onion, and bell pepper (if using). Add capers or olives if desired.
- Make the Dressing:
- Whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl or jar. Adjust seasoning to taste.
- Combine the Salad:
- Add the bread cubes to the vegetable mix. Pour the dressing over the salad and toss gently to combine, ensuring the bread soaks up the juices.
- Add Basil:
- Gently fold in the torn basil leaves just before serving.
- Let It Rest:
- Allow the salad to sit for 15–20 minutes at room temperature to let the flavors meld together.
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