Classic Panzanella Recipe
Panzanella is a traditional Italian bread salad that’s refreshing, flavorful, and perfect for summer. Made with juicy tomatoes, crisp cucumbers, and stale bread that soaks up a tangy vinaigrette, it’s a simple yet delicious dish that’s ideal for lunch or as a side.
Ingredients
- 4 cups day-old bread, cubed
- 2 large tomatoes, diced
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for 10-15 minutes until crisp.
- In a large bowl, combine the toasted bread, tomatoes, cucumber, and red onion.
- Whisk together the olive oil, red wine vinegar, salt, and pepper. Pour over the salad and toss to combine.
- Add the fresh basil just before serving. Let sit for 10-15 minutes to allow the flavors to meld.
Tips
For extra flavor, add olives, capers, or mozzarella balls. Use stale, crusty bread to absorb the dressing without getting soggy. Adjust the vinegar and oil to your taste preference.
FAQs
- Can I make Panzanella ahead of time? Yes, but keep the bread separate until just before serving to avoid it becoming too soggy.
- Can I use other vegetables? Absolutely, bell peppers, olives, and radishes work well in Panzanella.
- What type of bread is best? Use a rustic, crusty bread like ciabatta or baguette.
- How long does Panzanella last? It’s best eaten fresh but can be stored in the refrigerator for up to 1 day.
Conclusion
This classic Panzanella recipe is a light and flavorful dish that’s easy to prepare and perfect for summer. With its combination of fresh vegetables, toasted bread, and tangy dressing, it’s a delicious way to enjoy a taste of Italy. Try it for your next meal!
