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Panzanella Salad

Panzanella Salad
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Panzanella Salad is a vibrant Italian summer dish that celebrates fresh, ripe tomatoes, crunchy toasted bread, and aromatic herbs tossed in a tangy vinaigrette. Perfectly balanced with textures and flavors, this quick and versatile salad is ideal for warm days and can be customized to suit various dietary preferences.

Ingredients

Scale

Main Ingredients

  • 2 cups ripe heirloom or vine-ripened tomatoes, diced
  • 4 cups stale crusty bread (ciabatta or baguette), cut into bite-sized cubes
  • 1 medium cucumber, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup fresh basil leaves
  • 1/4 cup olives or capers (optional)

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Bread: Cut the bread into bite-sized cubes and toast them in the oven until crispy and golden brown; this helps the bread hold up once tossed with the dressing.
  2. Chop the Vegetables: Dice the ripe tomatoes, slice the cucumber thin, and finely cut the red onions to create a colorful, well-textured base for the salad.
  3. Make the Dressing: Whisk together extra virgin olive oil, red wine vinegar, salt, and pepper in a small bowl until emulsified to enhance the flavors of the veggies and bread.
  4. Combine Ingredients: In a large salad bowl, toss the toasted bread cubes, chopped vegetables, fresh basil leaves, and optional olives or capers with the dressing until everything is evenly coated.
  5. Let It Rest: Allow the salad to sit for about 15 minutes before serving; this resting period lets the bread absorb the dressing and juices from the tomatoes, blending all the flavors beautifully.

Notes

  • Use day-old bread or slightly stale bread as it soaks up the dressing without becoming soggy too quickly.
  • Choose tomatoes at peak ripeness for the best sweetness and juiciness.
  • Slice onions and cucumber thinly to balance flavors and prevent overpowering bites.
  • Toss the salad gently to avoid breaking up the bread too much.
  • Adjust the amount of red wine vinegar gradually to your taste preference.
  • For gluten-free variation, substitute with gluten-free bread.
  • Panzanella Salad is best enjoyed within 24 hours as bread will soften over time.
  • Reheating is not recommended; serve cold or at room temperature.

Nutrition

Keywords: Panzanella, Italian salad, summer salad, bread salad, tomato salad, fresh salad, healthy salad

Find it online: https://marybaking.com/panzanella-salad/