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Panzanella Salad
Panzanella is a classic Italian bread salad that originated in Tuscany. This vibrant dish transforms day-old bread into a delicious salad by combining it with juicy tomatoes, fresh basil, and a zesty dressing. Perfect for summer, this light yet flavorful dish can be served as a side or a main course.
Equipment
- Large mixing bowl
- Cutting board & knife
- Measuring spoons
- Whisk
- Salad tongs
Ingredients
- 4 cups stale bread cubed (ciabatta or sourdough works best)
- 4 ripe tomatoes diced
- 1 small red onion thinly sliced
- ½ cucumber sliced
- ½ cup fresh basil leaves
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano optional
- ¼ cup capers or olives optional
Instructions
Prepare the Bread:
- If using fresh bread, toast the cubes in the oven at 300°F (150°C) for 10 minutes until slightly crispy.
Make the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, pepper, and oregano.
Combine Ingredients:
- In a large bowl, mix the bread cubes, tomatoes, red onion, cucumber, and basil.
Toss & Let Rest:
- Pour the dressing over the salad and toss well. Let it sit for 15-20 minutes so the bread absorbs the flavors.
Serve & Enjoy:
- Garnish with capers or olives if desired. Serve fresh at room temperature.
Notes
Tips & Tricks
- Best Bread: Use day-old rustic bread like ciabatta or sourdough for the perfect chewy texture.
- Extra Flavor: Add roasted bell peppers, mozzarella, or grilled zucchini for a twist.
- Make Ahead: Panzanella tastes even better after resting for a few hours in the fridge.
- Gluten-Free Option: Substitute bread with gluten-free croutons.
Nutritional Comparison (Per Serving)
| Nutrient | Panzanella Salad | Regular Caesar Salad |
|---|---|---|
| Calories | ~180 | ~300 |
| Protein | ~4g | ~7g |
| Fiber | ~3g | ~2g |
| Sugar | ~5g | ~6g |
| Healthy Fats | ~9g | ~15g |