Panzanella Salad

🕒 Prep: 30 min
🔥 Cook: 10 min
🍽 Serves: 6
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If you're looking for a salad that's as vibrant in flavor as it is in color, then Panzanella is your answer. This Italian classic is perfect for using up that loaf of day-old bread sitting on your counter and transforming it into something utterly crave-worthy.

Ingredients for Panzanella Salad

Day-old Italian bread forms the hearty base of the salad, soaking up the dressing while providing a satisfying crunch. Ripe tomatoes add juiciness and a burst of sweetness. The cucumber offers a refreshing crunch, balancing the flavors. Red bell pepper contributes a subtle sweetness and vibrant color. Red onion provides a gentle sharpness that cuts through the richness of the olive oil. Black olives bring a briny depth that complements the fresh ingredients. Fresh basil adds an aromatic, herbal note. The olive oil and red wine vinegar make a simple yet flavorful dressing, enhancing each ingredient's natural flavor.

Tips & Tricks

  • If your bread isn't very stale, leave it out overnight to dry out.
  • Adjust the vinegar to oil ratio in the dressing to suit your taste.
  • Let the salad sit for longer than 30 minutes if you have time — it only gets better.
  • Use a serrated knife for tomatoes to prevent squishing.

Serving Suggestions

Panzanella is a delightful side dish for grilled meats or fish. It also pairs beautifully with a light pasta dish, or you can simply enjoy it on its own for a refreshing lunch. Consider serving it alongside a chilled glass of white wine for a perfect match.

Frequently Asked Questions

Can I make Panzanella ahead of time?
Yes, you can prepare the components ahead, but combine them with the dressing right before serving for the best texture.
What can I substitute for red wine vinegar?
Apple cider vinegar or balsamic vinegar can be used as alternatives, though they will slightly alter the flavor profile.
Is it okay to use fresh bread?
Using fresh bread will result in a mushy texture. It's best to use day-old or toasted bread for the right consistency.

Panzanella Salad Recipe Walkthrough

Start by preheating your oven to 350°F. Spread those bread cubes on a baking sheet. Pop them in the oven for about 10 minutes, giving them a stir halfway through to make sure they toast evenly. You're aiming for golden and crisp, not burnt. Once done, let them cool.

While the bread is doing its thing, grab a large bowl and toss in your tomatoes, cucumber, bell pepper, red onion, and olives. Tear up some basil leaves and add them to the mix. This part is easy and all about combining those vibrant colors.

In a small bowl, whisk together your olive oil, red wine vinegar, a good pinch of salt, and some freshly ground black pepper. You want a dressing that's tangy and well-seasoned.

Once your bread has cooled, add it to the bowl with the veggies. Pour the dressing over the top and gently toss everything together. Make sure every piece of bread gets a good coating.

Now, here's where the magic happens: let the salad sit for at least 30 minutes at room temperature. This gives the flavors a chance to meld together and the bread to soak up all that goodness. Trust me, it’s worth the wait.

Why You'll Love This Recipe

  • Perfect way to use stale bread, preventing food waste.
  • Quick to prepare and doesn't require long cooking times.
  • Bursting with fresh, summery flavors.
  • Simple ingredients come together for a sophisticated taste.
  • Easily adaptable to whatever fresh produce you have on hand.

Ingredients

8 cups day-old Italian bread, cubed
4 ripe tomatoes, cut into wedges
1 cucumber, sliced
1 red bell pepper, sliced
1 small red onion, thinly sliced
1/2 cup black olives, pitted and halved
1/2 cup fresh basil leaves, torn
1/4 cup olive oil
3 tbsp red wine vinegar
Salt and freshly ground black pepper to taste

Step-by-step Instructions

1. Preheat the oven to 350°F. Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes, stirring halfway through, until crisp and golden. Let cool.
2. In a large bowl, combine the tomatoes, cucumber, bell pepper, red onion, olives, and basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Add the toasted bread cubes to the vegetable mixture.
5. Pour the dressing over the salad and toss gently until all ingredients are well-coated.
6. Let the salad sit for at least 30 minutes at room temperature before serving, allowing the bread to absorb the flavors.

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