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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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Ingredients Equipment Method

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

Equipment

  • Large mixing bowl
  • Sharp knife and cutting board
  • Whisk or small jar for dressing
  • Skillet (optional, for toasting bread)

Method
 

  1. Prepare the Bread:
  2. If your bread isn’t stale, toast it in a skillet or oven until golden and slightly crispy.
  3. Mix the Vegetables:
  4. In a large bowl, combine the tomatoes, cucumber, red onion, and bell pepper (if using). Add capers or olives if desired.
  5. Make the Dressing:
  6. Whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl or jar. Adjust seasoning to taste.
  7. Combine the Salad:
  8. 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.
  9. Add Basil:
  10. Gently fold in the torn basil leaves just before serving.
  11. Let It Rest:
  12. Allow the salad to sit for 15–20 minutes at room temperature to let the flavors meld together.