Description
Panzanella Salad is a refreshing Italian dish that celebrates summer’s bounty with its vibrant mix of fresh vegetables and crusty bread. This rustic salad features ripe tomatoes, crunchy cucumbers, and aromatic basil, all drizzled with a tangy olive oil and balsamic dressing. Perfect for picnics or light meals, Panzanella is not just a dish—it’s an experience that brings the flavors of Tuscany to your table. Enjoy this colorful salad as a delightful side or main course that impresses both family and friends.
Ingredients
- 4 cups stale rustic bread (ciabatta or sourdough), cubed
- 2 cups ripe tomatoes (heirloom or vine-ripened), chopped
- 1 cup cucumber (English), sliced
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F. Spread cubed bread on a baking sheet, drizzle with olive oil, and toast until golden brown (about 10 minutes).
- In a large bowl, combine chopped tomatoes with salt and let sit for 10 minutes to release juices.
- Add sliced cucumber and red onion to the tomatoes.
- Gently toss in toasted bread cubes and torn basil leaves.
- Drizzle with olive oil and balsamic vinegar; season with salt and pepper to taste.
- Let sit at room temperature for at least 30 minutes before serving for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - Use day-old bread for the best texture; it absorbs the dressing without becoming mushy. - Customize by adding mozzarella or olives for extra flavor. - Store leftovers in an airtight container in the fridge for up to two days.