Description
Panzanella Salad is a classic Italian summer dish that combines juicy ripe tomatoes, fresh basil, crunchy toasted bread cubes, and a zesty vinaigrette. Bursting with vibrant flavors and varied textures, it’s a refreshing, easy-to-make salad perfect as a light meal or side dish. This recipe uses simple, wholesome ingredients and is versatile enough to cater to various dietary preferences, including vegan and gluten-free adaptations.
Ingredients
Scale
Main Ingredients
- 2 cups ripe heirloom or vine-ripened tomatoes, diced
- 3 cups stale rustic Italian bread (ciabatta or country loaf), cut into bite-sized cubes
- 1/2 cup fresh basil leaves, torn
- 1/4 cup red onion, thinly sliced
- 1/2 cup cucumber, diced (optional)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Bread: Cut stale bread into bite-sized cubes. Toast them lightly in the oven at 375°F (190°C) for about 10 minutes or on a skillet until golden and crisp. This ensures they hold their texture when soaked with dressing.
- Chop the Vegetables: Dice the ripe tomatoes, thinly slice the red onion, and optionally dice cucumber into bite-sized pieces to distribute evenly throughout the salad.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and freshly cracked black pepper to create a zesty vinaigrette that enhances all ingredients.
- Combine Ingredients: In a large bowl, gently toss the toasted bread cubes with the tomatoes, onions, cucumber (if using), and torn basil leaves. Drizzle the dressing over the salad and toss gently to coat everything evenly without breaking the bread.
- Let It Rest: Allow the salad to sit at room temperature for 30 minutes so the bread absorbs the flavors, resulting in tender yet slightly crunchy bites.
Notes
- Use day-old or slightly stale bread for better absorption and texture.
- Choose the ripest, juiciest tomatoes available for maximum flavor.
- Toss the salad gently to maintain the crunch of the bread cubes and avoid mushiness.
- Season the vegetables and dressing separately before combining to build balanced flavors.
- Best served the same day; leftovers can be refrigerated up to 24 hours but bread will soften.
- Freezing is not recommended as it compromises texture and freshness.
- Serve cold or at room temperature; reheating is unnecessary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg