Panzanella Salad Recipe

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:

1. Prepare the Bread:
   • If your bread isn’t stale, toast it in a skillet or oven until golden and slightly crispy.
2. Mix the Vegetables:
   • In a large bowl, combine the tomatoes, cucumber, red onion, and bell pepper (if using). Add capers or olives if desired.
3. 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.
4. 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.
5. Add Basil:
   • Gently fold in the torn basil leaves just before serving.
6. 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.

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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.