Panzanella
Panzanella is a classic Italian salad made with ripe tomatoes, crisp vegetables, and toasted bread cubes, all dressed in a garlicky olive oil and vinegar dressing. Perfect for summer, this dish is a vibrant blend of fresh flavours that meld together beautifully after resting.
Cook time 5 min
Prep time 5 min
Ingredients:
2 garlic cloves1/4 cup olive oil
2 tbsp vinegar
4 tomatoes
1 red onion
1 red pepper
1 cucumber
4 slices white bread
1 cup basil leaves
Panzanella is a classic Italian salad that beautifully combines fresh vegetables, garlic, olive oil, and basil with toasted bread cubes that soak up the delicious flavors. This vibrant and rustic dish is perfect for warm weather and showcases the simplicity and elegance of Italian cuisine.
Instructions:
- Preheat your oven to 350°F (175°C).
- Cut the white bread into cubes.
- Spread the bread cubes out on a baking sheet and drizzle with a bit of olive oil.
- Bake in the preheated oven for about 10-15 minutes, or until they are golden brown and crisp. Set aside to cool.
- Dice the tomatoes and place them in a large mixing bowl.
- Thinly slice the red onion and add it to the bowl with the tomatoes.
- Chop the red pepper and add it to the bowl.
- Peel and dice the cucumber and add it to the bowl.
- In a small bowl or jar, combine the minced garlic, olive oil, and vinegar.
- Whisk or shake until the dressing is well combined.
- Add the cooled bread cubes to the bowl with the vegetables.
- Pour the dressing over the salad.
- Gently toss everything together until the bread and vegetables are well coated with the dressing.
- Tear the basil leaves into bite-sized pieces and sprinkle them over the salad.
- Gently toss the salad once more to distribute the basil.
- Allow the salad to sit for at least 30 minutes before serving. This will allow the flavors to meld and the bread to soak up the dressing.
- Give the salad a final toss just before serving.
- Enjoy your fresh and flavorful Panzanella!
This Panzanella recipe is a delightful way to enjoy a medley of fresh vegetables and herbs in a dish that's both satisfying and refreshing. The combination of crunchy vegetables, herbaceous basil, and robust vinaigrette-soaked bread creates a delightful harmony of flavors and textures that's sure to impress.
Panzanella FAQ:
Bake the bread cubes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are golden brown and crisp.
Yes, you can substitute other types of bread such as ciabatta or sourdough. Just ensure the bread is sturdy enough to hold up to the salad dressing without becoming too soggy.
Leftover Panzanella can be stored in the refrigerator for up to 1 day. However, it’s best enjoyed fresh as the bread can become soggy over time.
You can use lemon juice or balsamic vinegar as alternatives to the vinegar in the dressing. Each will impart a slightly different flavor to the salad.
Choose firm, ripe tomatoes with vibrant color, crisp peppers, and cucumbers that are smooth without soft spots. Fresh herbs should be bright green and fragrant.
Cooking Tips:
- Use stale or day-old bread as it will better absorb the dressing and juices from the vegetables without becoming too soggy.
- Toast the bread cubes for a few minutes in the oven or on a skillet for an added crunch and depth of flavor.
- Let the salad sit for at least 30 minutes before serving to allow the bread to soak up the dressing and the flavors to meld together.
- Feel free to add other seasonal vegetables or herbs to the salad for a personalized touch, such as cherry tomatoes, bell peppers of different colors, or parsley.
- For a more robust flavor, consider adding a splash of balsamic vinegar along with the regular vinegar in the dressing.
Nutrition Facts
4 ServingsCalories 160kcal
Protein 6g
Carbohydrates 33g
Fiber 4.23g
Sugar 10g
Fat 16g
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