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Panzanella Recipe

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Panzanella is a classic Italian bread salad combining rustic bread, ripe tomatoes, cucumber, red onion, and fresh basil with a tangy olive oil and red wine vinegar dressing. The bread absorbs the flavorful tomato juices while retaining a satisfying texture.

Ingredients

  • Day-old rustic bread or ciabatta
  • Ripe tomatoes
  • English cucumber
  • Red onion
  • Fresh basil leaves
  • Extra-virgin olive oil
  • Red wine vinegar
  • Garlic
  • Salt
  • Freshly ground black pepper

Instructions

  1. Cut the bread into bite-sized cubes. If the bread is fresh, spread the cubes on a baking sheet and toast in a 375°F (190°C) oven for 10 to 15 minutes, until dry and lightly crisp.
  2. Chop the tomatoes and place them in a large bowl. Season with a small amount of salt and let them rest for about 10 minutes to release their juices.
  3. Slice the cucumber and red onion and add them to the tomatoes.
  4. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper.
  5. Add the bread cubes to the vegetables and pour the dressing over everything.
  6. Gently toss until the bread and vegetables are evenly coated with the dressing and tomato juices.
  7. Tear or roughly chop the fresh basil leaves and gently fold them into the salad.
  8. Let the Panzanella rest for 20 to 30 minutes before serving so the bread can absorb the dressing while retaining some texture.
  9. Taste before serving and adjust the salt, black pepper, vinegar, or olive oil as needed.

Notes

  • Use sturdy rustic bread or ciabatta for the best texture and ability to absorb the dressing without becoming immediately soggy.
  • Fresh bread can be used if it is cubed and toasted until dry and lightly crisp before assembling the salad.
  • Fresh mozzarella, burrata, or crumbled feta can be added for a richer salad.
  • Bell peppers, olives, roasted peppers, thinly sliced radishes, or capers make flavorful additions.
  • Add chickpeas, white beans, grilled chicken, or tuna to turn the salad into a more substantial meal.
  • Fresh parsley can be combined with the basil, while oregano adds additional Mediterranean flavor.
  • For the best texture, let the assembled salad rest for only about 20 to 30 minutes before serving.
  • Panzanella is best enjoyed on the day it is prepared. Refrigerate leftovers in an airtight container for up to 1 to 2 days, keeping in mind that the bread will soften.
  • Serve at room temperature or slightly chilled rather than reheating. Let refrigerated Panzanella stand at room temperature for 15 to 20 minutes before serving.
  • For make-ahead preparation, keep the bread, vegetables, basil, and dressing separate and combine them 20 to 30 minutes before serving.

Nutrition

Find it online: https://thefamilycooking.com/panzanella-recipe-2/