Panzanella Salad
This traditional Tuscan bread salad transforms simple ingredients into a vibrant summer dish. Featuring crusty bread, juicy tomatoes, and fresh herbs dressed in a classic vinaigrette, this authentic Italian recipe captures the essence of Mediterranean cuisine. Perfect for hot days when you want a refreshing meal without cooking.
Time
Equipment
- Baking sheet
- Mixing bowl
- Whisk
- Sharp Knife
- Cutting board
Ingredients
- 1 small loaf about 10 ounces of ciabatta or sourdough bread cut into 1-inch thick slices
- 2 tablespoons extra virgin olive oil for toasting bread
- 1 teaspoon garlic powder
- 16 ounces ripe cherry tomatoes sliced into wedges
- 3 mini cucumbers thinly sliced
- 1 red or yellow bell pepper diced
- 1/2 small red onion very thinly sliced
- 2/3 cup chopped fresh basil leaves
For the dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon juice
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cut bread into 1-inch cubes and toss with 2 tablespoons olive oil and garlic powder.
- Spread bread cubes evenly on a baking sheet and bake for 20-30 minutes until golden and crisp. Set aside to cool completely.
- While bread is toasting, prepare the vegetables: slice tomatoes, cucumber, bell pepper, and red onion.
- In a small bowl, whisk together all dressing ingredients until well combined.
- In a large bowl, combine the toasted bread cubes and all prepared vegetables.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad rest for 20-30 minutes at room temperature to allow the bread to absorb the dressing and the flavors to meld.
- Just before serving, add the fresh basil and toss gently once more.
Notes
For best results, use day-old or slightly stale bread as it absorbs the dressing better.
To reduce the sharpness of red onions, soak sliced onions in cold water for 30 minutes before adding to the salad.
This salad is best enjoyed fresh, but can be stored in the refrigerator for 1-2 days (the bread will continue to soften).
Optional additions: 3 ounces crumbled feta cheese, capers, or additional fresh herbs like parsley or mint.
For a more substantial meal, add mozzarella balls or white beans.
To reduce the sharpness of red onions, soak sliced onions in cold water for 30 minutes before adding to the salad.
This salad is best enjoyed fresh, but can be stored in the refrigerator for 1-2 days (the bread will continue to soften).
Optional additions: 3 ounces crumbled feta cheese, capers, or additional fresh herbs like parsley or mint.
For a more substantial meal, add mozzarella balls or white beans.
Nutrition
Calories: 327kcalCarbohydrates: 35gProtein: 12gFat: 16gSodium: 625mgPotassium: 450mgFiber: 4gSugar: 6gCalcium: 120mgIron: 2mg
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