Panzanella
Delight in a refreshing and flavorful Panzanella salad featuring crispy white bread, juicy cucumbers, ripe tomatoes, zesty red onions, and aromatic basil, all tossed in a simple olive oil and vinegar dressing. Perfect for a light, healthy meal or a vibrant side dish.
- 23 Apr 2025
- Cook time 0 min
- Prep time 10 min
- 10 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 60kcal | 3% |
| Protein | |
| Protein 2.12g | 1% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 1.24g | 3% |
| Sugar 3.36g | 3% |
| Fat | |
| Fat 3.33g | 4% |
| Saturated 0.53g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 9mg | 2% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.84mg | 5% |
| Vitamin B6 0.08mg | 4% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.78mg | 7% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 45mg | 4% |
| Potassium, K 200mg | 6% |
| Selenium, Se 3.57ug | 6% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.34mg | 3% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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