Classic Panzanella Salad
Panzanella is a rustic Tuscan bread salad that turns stale bread and ripe tomatoes into a refreshing, flavorful summer dish.
Servings: 2 people
Calories: 355kcal
Ingredients
- 5 oz stale Country Bread cut into 1-inch cubes
- 2 medium ripe Tomatoes chopped
- ¼ red Onion thinly sliced
- ½ medium Cucumber optional, peeled and sliced
- A handful of fresh Basil leaves
- 2 tablespoon extra virgin Olive Oil
- 1 tablespoon red wine Vinegar
- Salt and freshly ground black pepper
- 1 halved Garlic clove optional
Instructions
- If your bread isn’t completely stale, toast it. Preheat your oven to 175°C (350°F), place the bread cubes on a tray, and bake for 10–15 minutes until dry and lightly golden. Let cool.
- Place sliced red onion in a bowl of cold water for 10 minutes. This softens their sharpness. Drain before using.
- In a large bowl, toss the bread cubes with chopped tomatoes, drained onions, cucumber, and torn basil.
- Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste. Toss gently until everything is evenly coated.
- Cover and let the salad sit at room temperature for at least 30 minutes. This allows the bread to soak up the juices and flavors.
- Taste and adjust seasoning if needed. Garnish with extra basil and a drizzle of olive oil before serving.
Notes
- For extra flavor, rub a garlic clove on the bread before toasting or mixing.
- Use the juiciest, ripest tomatoes you can find—they’re the heart of the dish.
Nutrition
Calories: 355kcal | Carbohydrates: 44g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 436mg | Potassium: 500mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1079IU | Vitamin C: 20mg | Calcium: 63mg | Iron: 3mg
