Panzanella salad
Discover the vibrant flavors of a traditional Panzanella salad, featuring crunchy white bread, juicy cherry tomatoes, tangy olives, fresh basil leaves, and a delightful garlic and olive oil dressing, perfect for a light and refreshing meal.
- 24 Mar 2025
- Cook time 15 min
- Prep time 15 min
- 8 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 88 grams |
| Energy | |
| Calories 70kcal | 4% |
| Protein | |
| Protein 2.19g | 1% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 1.19g | 3% |
| Sugar 2.10g | 2% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.87g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 7mg | 1% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 1.11mg | 7% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.56mg | 4% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 1.64mg | 15% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 30mg | 3% |
| Potassium, K 120mg | 4% |
| Selenium, Se 4.27ug | 8% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 0.27mg | 2% |
| Water | |
| Water 60g | - |
| * 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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