Panzanella
Discover the delightful flavors of an Italian summer with our Panzanella recipe. Made with fresh tomatoes, red onion, red pepper, cucumber, basil leaves, and hearty white bread, this refreshing salad is perfectly seasoned with garlic, olive oil, and a splash of vinegar. Perfect for a light lunch or a vibrant side dish, it's a simple yet delicious way to enjoy the bounty of the season.
- 06 Jun 2024
- Cook time 5 min
- Prep time 95 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 160kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 4.23g | 11% |
| Sugar 10g | 10% |
| Fat | |
| Fat 16g | 20% |
| Saturated 2.49g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 24mg | 4% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 2.80mg | 18% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 55% |
| Vitamin E 1.15mg | 8% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 2.08mg | 19% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 630mg | 19% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.88mg | 8% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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