Panzanella

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Panzanella

Experience a taste of Italy with this traditional Panzanella recipe. This rustic bread salad is a symphony of fresh, vibrant flavors that come together to create a dish that's both hearty and refreshing. Juicy tomatoes, crisp cucumbers, and a zesty red onion are mixed with crusty stale bread that soaks up the tangy dressing, resulting in a textural masterpiece. With every bite, you'll be transported to a sunny Tuscan piazza. Great for summertime gatherings, this dish truly shines when made with peak-season produce.

Servings: 4

Ingredients

  • Stale bread (4 cups, torn into bite-size pieces)
  • Tomatoes (4 large, cut into chunks)
  • Cucumbers (2 medium, peeled, seeded and sliced)
  • Red onion (1 small, thinly sliced)
  • Basil leaves (1 cup, loosely packed and torn)
  • Extra virgin olive oil (1/2 cup)
  • Red wine vinegar (3 tablespoons)
  • Salt (1/2 teaspoon, or to taste)
  • Black pepper (1/4 teaspoon, freshly ground, or to taste)

Instructions

  1. In a large bowl, toss together the stale bread, tomatoes, cucumbers, red onion, and torn basil leaves.
  2. In a separate smaller bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and freshly ground black pepper until well combined to make the dressing.
  3. Pour the dressing over the bread mixture. Toss until everything is evenly coated with the dressing.
  4. Allow the salad to sit for at least 10 minutes. This helps the bread soak up the dressing and the flavors to meld together. For a softer texture, let it sit for longer.
  5. Give the salad one final toss before serving. Taste and adjust the seasoning if necessary. Serve the panzanella salad as a light lunch or as a side dish.

Dietary Information

Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Rest Time: 10 minutes • Calories: 400 • Fat: 24g • Carbs: 40g • Protein: 7g • Sodium: 500mg • Sugar: 6g