Description
Panzanella is a refreshing Italian bread salad that combines stale crusty bread with ripe tomatoes, cucumber, red onion, fresh basil, and a tangy balsamic dressing. This simple yet flavorful dish celebrates fresh, seasonal ingredients and is perfect as a light lunch or a summer side dish.
Ingredients
Scale
Bread
- 3 cups stale crusty bread, torn into pieces
Vegetables
- 2 cups ripe heirloom or cherry tomatoes, chopped
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
Dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the bread: Tear stale bread into bite-sized pieces. Optionally, toast the bread until it is golden brown to enhance its texture and flavor.
- Chop vegetables: Chop the tomatoes and cucumber into large chunks for a chunky, rustic salad texture.
- Slice onion: Thinly slice the red onion and add it to the bowl with the chopped vegetables to give a sharp, pungent contrast.
- Make dressing: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, salt, and pepper until well combined.
- Combine ingredients: In a large bowl, gently combine the torn bread pieces with the vegetable mixture. Drizzle the prepared dressing over the salad and toss carefully to coat everything evenly without breaking the bread too much.
- Add basil and rest: Sprinkle torn fresh basil leaves over the top and let the salad sit for 30 minutes at room temperature. This resting time helps the bread absorb the juices and dressing, allowing the flavors to meld beautifully before serving.
Notes
- Using stale bread is traditional as it soaks up the dressing better without becoming mushy.
- Optionally toast the bread to add a crunchy texture contrast.
- Letting the salad rest before serving enhances flavor absorption and melding.
- Adjust salt and pepper according to your taste preference.
- Use ripe, fresh tomatoes for the best flavor.
