Description
Panzanella is a traditional Italian salad that primarily consists of stale bread, ripe tomatoes, cucumbers, onions, and basil, all tossed in a simple vinaigrette. The bread absorbs the juices from the tomatoes and dressing, creating a deliciously moist and flavorful salad that’s perfect for summer.
Ingredients
Scale
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- 4 thick slices of day-old crusty bread (such as ciabatta or sourdough)
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- 4 ripe tomatoes, roughly chopped
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- 1 cucumber, peeled and chopped
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- 1 small red onion, thinly sliced
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- 1 handful of fresh basil leaves, torn
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- 3 tablespoons extra virgin olive oil
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- 2 tablespoons red wine vinegar
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- 1 garlic clove, minced
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- Salt and pepper to taste
- Optional: capers, olives, or anchovies for added flavor
Instructions
Step 1: Prepare the Bread
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- Toast the Bread: If the bread isn’t stale, lightly toast the slices in the oven or on a grill until they’re dry and slightly crispy. This helps them absorb the dressing without becoming too soggy.
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- Tear the Bread: Tear the bread into bite-sized pieces and place them in a large salad bowl.
Step 2: Prepare the Vegetables
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- Chop the Vegetables: Roughly chop the tomatoes and cucumber, and thinly slice the red onion. Add them to the bowl with the bread.
Step 3: Make the Dressing
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- Whisk the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and pepper until well combined.
Step 4: Assemble the Salad
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- Combine the Ingredients: Pour the dressing over the bread and vegetables. Toss gently to ensure everything is well coated.
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- Add the Basil: Tear the fresh basil leaves and sprinkle them over the salad. Toss again to distribute the basil evenly.
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- Let It Sit: Allow the salad to sit for about 10-15 minutes before serving. This gives the bread time to soak up the flavors and soften slightly