Panzanella Salad Recipe
Panzanella is a delicious Italian salad packed with flavor and texture. It's made with bread, tomatoes, and red onion, creating a mouthwatering combination. Personally, I like to add mozzarella cheese and olives to mine for an extra burst of flavor. It's the perfect dish for enjoying on a summer day. The key to making a fantastic panzanella is using slightly old, chewy bread that can soak up the dressing without turning mushy. When all the flavors come together, it creates a delightful dish, perfect for a warm summer evening, whether served alongside other dishes or enjoyed on its own.
Equipment
- Large mixing bowl
- Sharp Knife
- Cutting Board
- Baking sheet or toaster oven (for toasting bread)
- Salad tongs or spoon for mixing
Ingredients
- 4 cups Stale Bread cubed
- 2 large Tomatoes chopped
- 1 Cucumber sliced
- 1 Red onion thinly sliced
- 1/2 cup Fresh basil leaves chopped
- 1/4 cup Extra virgin Olive oil
- 2 tbsp Red wine vinegar
- Salt and pepper to taste
Instructions
- Heat your toaster oven or regular oven to 375°F (190°C).
- Put the cubed stale bread on a baking sheet and toast it in the oven for about 10 minutes until it's crispy. Let it cool.
- In a big bowl, mix chopped tomatoes, sliced cucumber, thinly sliced red onion, and chopped basil leaves.
- Add the toasted bread to the bowl.
- Mix together extra virgin olive oil, red wine vinegar, salt, and pepper in a small bowl to make the dressing.
- Pour the dressing over the salad in the big bowl.
- Gently mix everything until the bread is coated with the dressing and all the ingredients are mixed.
- Let the salad sit for 10 minutes to let the flavors blend.
- Serve the Panzanella Salad on a platter or plates. Enjoy!
Notes
- You can put different types of green leaves in the salad, like romaine, leaf lettuce, or escarole.
- It's a good idea to add some bell peppers too, which is a traditional choice.
- I like using fresh sourdough bread for this salad, but you can also use ciabatta, French bread, or Italian bread.
- Keep any leftovers in a sealed container for up to 2 days. The bread might get a bit soggy from the dressing, but some people, including me, actually enjoy it that way!