Panzanella
Panzanella is a refreshing Italian bread salad made with cubes of toasted bread, ripe tomatoes, crisp cucumbers, and sweet red onions, all tossed in a simple olive oil and vinegar dressing. It captures the essence of summer with its vibrant flavours and is perfect for using up leftover bread.
Cook time 0 min
Prep time 10 min
Ingredients:
4 slices white bread2 cucumbers
1 tomato
1 red onion
1/2 cup basil leaves
2 tbsp olive oil
2 tbsp vinegar
Panzanella is a classic Italian bread salad that beautifully combines fresh vegetables, herbs, and slightly stale bread to create a vibrant and delicious dish. It's perfect for using up leftover bread and makes for a refreshing, light meal or an excellent side dish. The combination of juicy tomatoes, crisp cucumbers, sweet red onions, and fragrant basil, all dressed in a simple olive oil and vinegar dressing, captures the essence of Italian summer cuisine.
Instructions:
- Cut the white bread into cubes, approximately 1-inch in size.
- Toast the bread cubes in a preheated oven at 375°F (190°C) for 10-15 minutes until golden and crispy. Alternatively, you can toast them in a skillet over medium heat until they turn golden brown. Set aside to cool.
- Peel the cucumbers if desired, then slice them into thin rounds or half-moons, depending on your preference.
- Dice the tomato into bite-sized pieces.
- Peel and thinly slice the red onion.
- In a large bowl, combine the toasted bread cubes, cucumber slices, diced tomato, and sliced red onion.
- Roughly tear the basil leaves and add them to the bowl.
- In a small bowl, whisk together the olive oil and vinegar until well combined.
- Pour the dressing over the bread and vegetable mixture.
- Gently toss everything together until the bread is well coated with the dressing and the vegetables are evenly distributed.
- Let the salad sit for about 10-15 minutes before serving. This allows the bread to soak up some of the dressing and the flavors to meld together.
- Serve the Panzanella salad at room temperature as a side dish or a light lunch.
Panzanella is a delightful and versatile salad that can easily be adjusted to your taste preferences. Its simplicity in ingredients and preparation is what makes it so appealing. Whether enjoyed on its own or as an accompaniment to other dishes, this bread salad is sure to impress with its fresh, flavorful, and satisfying qualities. Enjoy your homemade Panzanella and embrace the taste of Italian cuisine.
Panzanella FAQ:
Let the Panzanella salad sit for about 10-15 minutes before serving. This allows the bread to soak up some of the dressing and for the flavors to meld.
Yes, stale bread is actually ideal for Panzanella as it absorbs the dressing better without becoming too soggy. If you don't have stale bread, you can toast fresh bread cubes as instructed.
You can substitute the vinegar with lemon juice for a different flavor profile. Balsamic vinegar is also a popular alternative if you prefer a sweeter taste.
Store any leftover Panzanella salad in an airtight container in the refrigerator for up to 2 days. However, the bread may become soggy over time, so it’s best enjoyed fresh.
While white bread is traditional, you can also use crusty bread like ciabatta or baguette. Just ensure it’s slightly stale or toasted to maintain texture.
Cooking Tips:
- For the best results, use day-old bread as it will absorb the dressing better without becoming too soggy.
- Feel free to toast the bread slices lightly before mixing them into the salad for an extra crunch.
- You can add other vegetables like bell peppers or radishes for additional flavors and textures.
- Let the salad sit for about 15-20 minutes before serving to allow the flavors to meld together.
- Season the salad with salt and pepper to taste, and consider adding a pinch of dried oregano for an extra layer of flavor.
- Use high-quality olive oil and vinegar to enhance the overall taste of the salad.
Nutrition Facts
10 ServingsCalories 60kcal
Protein 2.12g
Carbohydrates 12g
Fiber 1.24g
Sugar 3.36g
Fat 3.33g
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