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.