Imagine a summer day in Tuscany, where sun-ripened tomatoes dance with crusty bread, creating a symphony of flavors that will transport your taste buds straight to the heart of Italy. Panzanella is not just a salad; it's a delicious solution to leftover bread and a celebration of simple, fresh ingredients that prove culinary magic happens with the most humble of components. Get ready to fall in love with this classic Italian dish that turns stale bread into a mouthwatering masterpiece!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups cubed stale bread
- 3 ripe tomatoes, chopped
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil, torn
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare your ingredients by cutting stale bread into 1-inch cubes. If bread isn't naturally stale, spread cubes on a baking sheet and let sit at room temperature for 2-3 hours to dry out.
- Wash and chop ripe tomatoes into medium-sized chunks. Dice cucumber into similar-sized pieces to ensure uniform texture in the salad.
- Thinly slice red onion using a sharp knife, creating delicate half-moon shapes that will distribute evenly throughout the salad.
- In a large mixing bowl, combine bread cubes, chopped tomatoes, diced cucumber, and sliced red onion.
- Tear fresh basil leaves by hand into smaller pieces, releasing their aromatic oils, and add to the vegetable mixture.
- In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and freshly ground black pepper to create the dressing.
- Pour dressing over the bread and vegetable mixture, gently tossing to ensure all ingredients are well-coated and bread begins to absorb the liquid.
- Let the salad rest at room temperature for 10-15 minutes to allow flavors to meld and bread to slightly soften.
- Taste and adjust seasoning with additional salt and pepper if needed before serving.
- Serve at room temperature as a refreshing side dish or light main course, garnishing with additional fresh basil leaves if desired.
Tips
- • Use day-old or slightly stale bread for the best texture. Fresh bread can become too soggy, while slightly dry bread absorbs the dressing beautifully.• Choose ripe, in-season tomatoes for maximum flavor. The juicier, the better!• Let the salad rest for at least 10-15 minutes before serving to allow the bread to soak up the dressing and flavors to meld.• For extra depth, consider adding a clove of minced garlic to the dressing or some capers for a briny kick.• Use high-quality extra virgin olive oil and red wine vinegar to elevate the entire dish.• If you want to make the salad ahead of time, prepare the ingredients separately and combine just before serving to prevent the bread from becoming too soggy.• Experiment with different herbs like oregano or parsley in addition to or instead of basil for unique flavor variations.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
