SaladSide DishLunch

Panzanella Salad

Name: Panzanella Salad
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian
Ingredients: 250 g crusty bread stale, torn into 1-inch pieces; 450 g tomato chopped into 1-inch pieces; 1 pcs cucumber peeled, seeded, and chopped; 0.5 pcs red onion thinly sliced; 0.25 cup fresh basil chopped; 2 tbsp red wine vinegar; 3 tbsp extra virgin olive oil; 1 clove garlic minced; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This refreshing Tuscan bread salad combines ripe summer tomatoes with crisp cucumber, red onion, and fresh basil. Stale bread soaks up a tangy vinaigrette, creating a delightful texture and flavor.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy
Per serving: 296 kcal

Vegetarian

Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gcrusty bread, stale, torn into 1-inch pieces
450 gtomato, chopped into 1-inch pieces
1 pcscucumber, peeled, seeded, and chopped
0.5 pcsred onion, thinly sliced
0.25 cupfresh basil, chopped

dressing

2 tbspred wine vinegar
3 tbspextra virgin olive oil
1 clovegarlic, minced
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

whisk · knife · small bowl · cutting board · large bowl

The method

Step by step

1
In a large bowl, combine the chopped tomatoes, cucumber, and thinly sliced red onion.
About 5 min
Cook’s note: Slicing the red onion very thinly will help it mellow in the dressing.
2
Add the torn bread pieces to the bowl with the vegetables.
About 1 min
Cook’s note: Stale bread works best as it holds its shape when soaked.
3
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, minced garlic, salt, and black pepper to create the dressing.
About 2 min
Cook’s note: Taste the dressing and adjust seasonings if needed.
4
Pour the dressing over the bread and vegetable mixture.
About 1 min
5
Gently toss everything together until the bread is coated and begins to absorb the dressing.
About 1 min
6
Stir in the chopped fresh basil.
About 1 min
7
Let the salad rest at room temperature for at least 30 minutes, or up to 1 hour, to allow the flavors to meld and the bread to soften.
About 30 min
Cook’s note: This resting period is crucial for the bread to properly soak up the dressing.
8
Serve immediately and enjoy this fresh summer salad.

Per serving

Nutrition

70%Score

Calories: 295.6kcal
Protein: 7.9g
Carbs: 41.2g
Fat: 11.4g
Fibre: 3.8g
Sugar: 6.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover panzanella in an airtight container in the refrigerator.