Description
Panzanella Salad is a vibrant Italian summer dish combining fresh, juicy tomatoes, crunchy crusty bread, cucumber, red onion, and aromatic basil, all tossed in a simple dressing of extra virgin olive oil and red wine vinegar. This refreshing and hearty salad celebrates seasonal produce and is perfect as a light meal or side dish, offering satisfying textures and bright flavors that capture the essence of summer.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh ripe tomatoes, diced
- 3 cups crusty day-old bread, cut into bite-sized cubes
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- Handful of fresh basil leaves, torn
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Bread: Cut the crusty bread into bite-sized cubes. Lightly toast them in the oven until golden brown to add a satisfying crunch that holds up to the juicy vegetables.
- Chop the Vegetables: Dice the tomatoes and cucumber into similar-sized pieces for balance. Thinly slice the red onions to add mild pungency without overpowering the salad.
- Create the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper to make a simple, balanced dressing.
- Combine Everything: In a large bowl, gently toss the toasted bread cubes with the chopped vegetables and the dressing. Let the salad rest for 15 to 20 minutes to allow the bread to soak up the flavors and soften slightly while retaining some texture.
- Add Finishing Touches: Just before serving, tear fresh basil leaves over the salad and toss gently to infuse aromatic fragrance and vibrant green color.
Notes
- Use day-old or slightly stale bread to soak up the dressing without becoming mushy.
- Choose ripe, juicy tomatoes for the best authentic flavor.
- Add dressing gradually to prevent the salad from becoming soggy.
- Allow the salad to rest for the flavors to meld perfectly.
- Salt the tomatoes a little in advance to draw out juices and deepen flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for toasting bread)
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Panzanella Salad, Italian Salad, Summer Salad, Bread Salad, Fresh Tomatoes, Healthy Salad
