Panzanella salad
Panzanella salad is a classic Italian dish that features crispy toasted bread, juicy cherry tomatoes, and fresh basil, all tossed in a light garlic and vinegar dressing. This refreshing salad is perfect for summer and a great way to use up stale bread.
Cook time 15 min
Prep time 15 min
Ingredients:
1/3 cup red pepper4 slices white bread
1/3 cup olive oil
2 garlic cloves
1.50 cups cherry tomatoes
1/2 cup olives
1/2 cup basil leaves
1 tbsp vinegar
Panzanella is a classic Italian bread salad that's perfect for using up stale bread. This refreshing and flavorful dish combines crispy bread, juicy cherry tomatoes, briny olives, and fresh basil, all tossed in a light garlic and vinegar dressing. It's an ideal summertime meal or the perfect side dish for any occasion.
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the torn pieces of white bread on a baking sheet.
- Drizzle or brush 1/4 cup of the olive oil over the bread pieces, making sure they are well-coated.
- Bake in the preheated oven for about 10-15 minutes, or until they are golden and crispy. Set aside to cool.
- While the bread is toasting, dice the red pepper and halve the cherry tomatoes and olives.
- Mince the garlic cloves.
- Roughly tear the basil leaves.
- In a large bowl, combine the diced red peppers, halved cherry tomatoes, and halved olives.
- Add the minced garlic and the toasted bread chunks to the bowl.
- Drizzle the remaining olive oil (approximately 1/12 cup) and the vinegar over the salad mixture.
- Season with salt and pepper to taste.
- Gently toss everything together to ensure the bread soaks up the dressing and the flavors are well combined.
- Just before serving, add the torn basil leaves to the salad.
- Gently toss the salad once more to incorporate the basil evenly.
- Transfer the salad to a serving plate or bowl.
- Serve immediately at room temperature for the best flavor and texture.
Panzanella salad is a delightful and versatile dish that brings together the vibrant flavors of fresh vegetables and the satisfying bite of toasted bread. Whether served as a main course or a side dish, it's sure to be a hit at your next meal. Enjoy this simple yet delicious recipe, and don't hesitate to get creative with additional ingredients to make it your own!
Panzanella salad FAQ:
Stale white bread is traditional for Panzanella salad. You can also use ciabatta or baguette. Avoid bread that's too soft, as it won't hold up well against the other ingredients.
Bake the bread in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until it's golden and crispy. Keep an eye on it to prevent burning.
You can prepare the salad components in advance, but it's best to dress it just before serving. This prevents the bread from becoming soggy and maintains the crisp texture.
If cherry tomatoes are unavailable, you can use diced regular tomatoes. Just make sure to remove excess moisture to prevent the salad from becoming too soggy.
Store any leftovers in an airtight container in the refrigerator. However, the bread will lose its crispiness, so it's best served fresh.
Cooking Tips:
- For the best flavor, use ripe and juicy cherry tomatoes.
- Allow the bread to sit out for a day or two, or lightly toast it to achieve the best consistency for the salad.
- Feel free to add other seasonal vegetables like cucumbers or red onions for extra crunch and flavor.
- Let the salad sit for about 10-15 minutes after mixing to allow the bread to soak up the dressing.
- Use good quality extra virgin olive oil for the dressing to enhance the flavors of the salad.
Nutrition Facts
8 ServingsCalories 70kcal
Protein 2.19g
Carbohydrates 11g
Fiber 1.19g
Sugar 2.10g
Fat 12g
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