Panzanella Salad
Classic side dishes like my Panzanella Salad are the ones I always come back to. It’s made with good Italian bread, fresh vegetables, a simple dressing, and finished with fresh basil. It’s not your usual green salad, and that’s exactly what makes it special.
Ingredients
- ½ loaf Italian-style bread
- 7 tablespoons olive oil
- 6 roma tomatoes
- ½ large cucumber
- ¼ peeled red onion
- 3 tablespoons white wine vinegar
- 20 fresh basil leaves
- coarse salt and fresh cracked pepper to taste
Instructions
- Start by slicing the bread about 1” thick.
- Next, cut the bread into 1” cubes.
- Pour ¼ cup of olive oil into a large, non-stick skillet over low to medium heat.
- Add the cubed bread and frequently toss it around for 4 to 6 minutes.
- The bread should be slightly toasted and crunchy on the outside but still soft in the middle. Set them aside.
- Prepare the tomatoes by slicing them into quarters.
- Slice the cucumbers into half-moons.
- Thinly slice the red onion.
- Add the bread to the plate and layer on with the sliced tomatoes, cucumbers, and onions.
- Season with salt and pepper, and drizzle on the vinegar and olive oil.
- Finish it with fresh basil leaves and serve.
Notes
Let’s talk about bread. If you’ve got stale bread, use it, that’s where this recipe started. Just make sure it’s not rock hard. I pour about three tablespoons of cold water over the cubed bread while tossing it in a bowl, then slowly add the same amount of white vinegar. You want the bread to have a bit of chew, not be waterlogged. Let it sit for a few minutes before you assemble everything else.
Fresh Bread: If I don’t have stale bread, I make croutons from fresh bread in the oven. I bake them just enough to get a crisp outside and soft center.
Pan Toast Option: If all you’ve got is fresh bread, don’t stress. Just toast it in the pan the way I do, and go a little lighter on the crisp so it still has some softness.
Add Greens: Sometimes I toss in romaine, escarole, or leaf lettuce.
Bell Peppers: Sliced bell peppers are a classic addition. They bring a little sweetness and extra crunch.
Assembly Tip: I never dress this salad ahead of time. Everything can be prepped early, but I wait until the last minute to combine so the texture stays right.
Make-Ahead: This salad is meant to be eaten as soon as it is done being made. However, you can prepare everything, including cutting the bread and vegetables, without tossing anything in water, vinegar, or oil up to 2 days before serving.
How To Store: You can cover this and keep it in the refrigerator for up to 2 days. This will not freeze well.
Nutrition
Calories: 559kcalCarbohydrates: 35gProtein: 6gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.2gSodium: 217mgPotassium: 415mgFiber: 4gSugar: 21gVitamin A: 907IUVitamin C: 15mgCalcium: 21mgIron: 2mg