Introduction
Panzanella is a classic Tuscan salad that celebrates simple ingredients: day-old bread, juicy tomatoes, crisp cucumbers, onions, and fresh basil. The bread soaks up a vibrant vinaigrette made from extra virgin olive oil and vinegar, transforming it into a refreshing, hearty dish. Traditionally, it was a way to use up stale bread, but it has since become a beloved summer salad, perfect for showcasing fresh, seasonal produce.
Ingredients
- 4 cups day-old rustic bread (torn into bite-sized pieces)
- 2 large ripe tomatoes (cut into wedges or chunks)
- 1 cucumber (sliced into half-moons)
- 1 small red onion (thinly sliced)
- 1/4 cup fresh basil leaves (torn or roughly chopped)
- 1/4 cup capers (optional, for extra tang)
- 1/2 cup olives (optional, pitted and halved)
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar (or balsamic vinegar for a sweeter flavor)
- 1 garlic clove (minced)
- Salt and freshly ground black pepper (to taste)
Instructions
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Prepare the Bread:
- If the bread is too fresh, dry it out by toasting it in the oven at 300°F (150°C) for about 10 minutes, until firm but not browned. The bread should be sturdy enough to absorb the dressing without becoming soggy.
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Assemble the Salad:
- In a large mixing bowl, combine the torn bread pieces, tomato wedges, cucumber slices, red onion, and basil. If using, add capers and olives for extra flavor.
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Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. Taste and adjust seasoning as needed. The dressing should be tangy with a good balance of oil and vinegar.
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Dress the Salad:
- Pour the dressing over the bread and vegetables. Toss gently to coat everything evenly. Let the salad sit for at least 15-20 minutes to allow the bread to soak up the flavors and soften slightly.
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Serve:
- After the salad has rested, give it a final toss and transfer to a serving platter. Garnish with extra basil leaves and a drizzle of olive oil if desired.
Health Considerations
- Rich in Fiber: Thanks to the bread, tomatoes, and cucumbers, this salad is a good source of fiber, supporting digestion and promoting fullness.
- Healthy Fats: The use of extra virgin olive oil provides heart-healthy monounsaturated fats.
- Vegetarian: This dish is vegetarian and can easily be made vegan by omitting any dairy-based garnishes (such as optional mozzarella).
Serving Suggestions
- Panzanella is perfect as a light lunch, served on its own or with grilled chicken, shrimp, or fish.
- It can also be served as a side dish alongside other Mediterranean-inspired meals, such as pasta or roasted vegetables.
- Add fresh mozzarella or burrata for an extra touch of creaminess.
Tips
- Stale Bread: Using day-old or stale bread is key to the texture of the salad. It should be dry enough to absorb the dressing but still hold its shape.
- Allow Time for Flavors to Meld: Let the salad rest for at least 20 minutes before serving. This helps the bread absorb the dressing and intensifies the flavors.
- Customize with Add-ins: Try adding seasonal ingredients like roasted peppers, cherry tomatoes, or fresh mozzarella to elevate the salad further.
