Print

Panzanella

Print Recipe

Panzanella is a vibrant Italian salad that transforms simple, rustic ingredients into a refreshing dish perfect for summer gatherings. Bursting with juicy heirloom tomatoes, crisp cucumbers, and toasted bread soaked in a tangy vinaigrette, this salad captures the essence of Mediterranean cuisine. Ideal for BBQs or picnics, Panzanella is not only delicious but also highly adaptable to suit different dietary needs.

Ingredients

Scale
  • 4 cups stale rustic bread (torn into bite-sized pieces)
  • 2 large ripe heirloom tomatoes (chopped)
  • 1 medium English cucumber (sliced)
  • 1 small red onion (thinly sliced)
  • 1 cup fresh basil leaves (torn)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F. Spread torn bread on a baking sheet and lightly toast until golden brown (about 10 minutes). Let cool.
  2. In a large bowl, combine chopped tomatoes, sliced cucumber, thinly sliced red onion, and torn basil leaves.
  3. Add the toasted bread to the vegetable mixture and toss gently.
  4. In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
  5. Drizzle dressing over the salad, toss gently, and let sit for 10 minutes before serving.

Nutrition

Keywords: - Customize your Panzanella by adding seasonal vegetables like zucchini or bell peppers. - For added creaminess, include crumbled feta or mozzarella. - Store leftovers in an airtight container in the fridge for up to two days.

Find it online: https://timeforkitchen.com/refreshing-panzanella-a-summer-salad-delight/