Introduction
Panzanella is a classic Italian salad, perfect for showcasing the flavors of summer. Originating from Tuscany, this salad is traditionally made with stale bread, tomatoes, onions, and a simple dressing of olive oil and vinegar.
Lina Vexley loves the versatility and vibrant flavors of this dish, which is an excellent way to use up leftover bread and transform it into a refreshing, satisfying meal. This hearty salad is both rustic and delicious, with the bread soaking up the juices from the tomatoes and the tangy dressing. It’s a great option for lunch, dinner, or even as a side dish at a barbecue.
Panzanella Salad Recipe
Panzanella Salad
Equipment
- Bowl
- Pan
Ingredients
- 4 cups cubed Stale bread
- 2 large Tomatoes
- 1/2 cup Cucumber
- 1/4 cup Red onion
- 2 tablespoons chopped Fresh basil
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Cube the stale bread into bite-sized pieces. If the bread is very dry, you can toast it lightly in a pan with a little olive oil until golden brown.
- Chop the tomatoes, cucumber, and red onion into bite-sized pieces and add them to a large bowl.
- Add the cubed bread to the bowl with the vegetables, and toss everything together.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the bread and vegetable mixture and toss well to combine. Let the salad sit for at least 10 minutes to allow the bread to soak up the flavors.
- Garnish with fresh chopped basil and serve immediately. This salad is best served fresh but can be refrigerated for a few hours for more flavor.
Notes
Nutrition
How to Make Panzanella Salad
Step 1: Prepare the Bread
Cut the stale bread into bite-sized cubes. If your bread is too dry, toast the cubes in a skillet with a little olive oil until golden and crispy. This helps the bread absorb the dressing and adds a crunchy texture.
Step 2: Chop the Vegetables
Chop the tomatoes, cucumber, and red onion into small, bite-sized pieces and add them to a large mixing bowl. These fresh vegetables bring vibrant color and flavor to the salad.
Step 3: Combine the Ingredients
Add the cubed bread to the bowl with the vegetables. Toss everything together to evenly distribute the ingredients.
Step 4: Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create the dressing. The vinegar gives the salad a tangy kick, while the olive oil adds richness.
Step 5: Dress the Salad
Pour the dressing over the bread and vegetable mixture. Toss gently to coat the bread with the dressing. Allow the salad to sit for at least 10 minutes to let the bread absorb the flavors from the vegetables and dressing.
Step 6: Garnish and Serve
Top the salad with fresh basil for a burst of flavor and color. This salad can be served immediately or allowed to sit for a few more minutes for the flavors to meld.
Optional Variations:
- Add mozzarella cubes or olives for extra flavor.
- For a gluten-free version, use gluten-free bread.
Conclusion
Lina Vexley‘s Panzanella salad brings a taste of Italy to your table with its simple ingredients and fresh flavors. The combination of juicy tomatoes, crunchy bread, and tangy dressing makes this salad a delightful side dish or light meal. Perfect for summer or any time you’re craving something light yet satisfying, Panzanella is a versatile and healthy salad. Whether served at a picnic or as a quick lunch, this recipe is sure to be a hit with anyone who loves fresh, vibrant flavors!