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Panzanella

Panzanella

A refreshing and vibrant Italian bread salad featuring toasted bread cubes, juicy tomatoes, cucumbers, red onions, and fresh basil, all tossed in olive oil and vinegar.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • Crusty Bread: 4 cups, cubed – Provides the hearty base for the salad and soaks up the delicious dressing, giving it texture and substance.
  • Tomatoes: 3 medium, chopped – Juicy, ripe tomatoes are the foundation of Panzanella, offering a burst of sweetness and acidity.
  • Cucumber: 1 medium, diced – Adds a refreshing crunch that balances the softness of the bread and tomatoes.
  • Red Onion: ½ small, thinly sliced – The onion adds a bit of sharpness and depth to the salad.
  • Fresh Basil: A handful, chopped – Fresh basil contributes a fragrant, aromatic quality that brightens up the dish.
  • Olive Oil: 3 tablespoons – A good quality extra virgin olive oil is key for flavor and richness.
  • Red Wine Vinegar: 2 tablespoons – Provides a tangy contrast to the sweetness of the tomatoes and the richness of the oil.
  • Salt and Pepper: To taste – Enhances all the flavors and ensures the salad is perfectly seasoned.

Instructions

  1. Preheat Your Equipment: Preheat the oven to 375°F (190°C) to toast the bread cubes.
  2. Combine Ingredients: In a large mixing bowl, combine the cubed bread, chopped tomatoes, diced cucumber, sliced onion, and chopped basil.
  3. Prepare Your Cooking Vessel: Spread the cubed bread onto a baking sheet and toast in the preheated oven for about 10-12 minutes, until golden and crispy.
  4. Assemble the Dish: Once the bread is toasted, add it to the bowl with the vegetables. Toss everything together.
  5. Cook to Perfection: Drizzle olive oil and red wine vinegar over the salad and toss to coat evenly. Season with salt and pepper to taste.
  6. Finishing Touches: Let the salad sit for 15-30 minutes for the flavors to meld and the bread to soak up the juices.
  7. Serve and Enjoy: Serve the Panzanella as a side dish or a light main course. Enjoy with a glass of chilled white wine or sparkling water for the perfect summer meal.

Notes

  • For a heartier version, add grilled chicken or shrimp.
  • Feel free to experiment with other vegetables like bell peppers or radishes.
  • Serve chilled for a refreshing taste.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 5g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Panzanella, Bread Salad, Summer Salad, Italian Recipes, Tomato Salad, Vegan Salad, Mediterranean Salad