Description
Classic Panzanella Salad is a refreshing Italian bread salad that combines ripe tomatoes, crisp cucumbers, red onions, fresh basil, and stale bread cubes tossed in a tangy homemade balsamic and olive oil dressing. Perfect as a light lunch or side dish, this salad captures the vibrant flavors of summer with minimal cooking and simple ingredients.
Ingredients
Scale
Vegetables
- 4 cups Ripe Tomatoes (Chopped into bite-sized pieces)
- 1 large Cucumber (Peeled and sliced into half-moons)
- 1 small Red Onion (Thinly sliced)
- 1 cup Fresh Basil (Torn into small pieces)
Other Ingredients
- 3 cups Stale Bread (Cut into bite-sized cubes)
- 1/4 cup Extra Virgin Olive Oil (High-quality)
- 2 tablespoons Balsamic Vinegar (For acidity)
- Salt (To taste)
- Pepper (To taste)
Instructions
- Prepare the tomatoes: Wash and chop the ripe tomatoes into bite-sized pieces, then place them in a large mixing bowl.
- Add the cucumber: Peel and slice the cucumber into half-moons, then add to the bowl with the tomatoes.
- Prepare the onion: Thinly slice the red onion. Optionally, soak the slices in cold water for 10 minutes to reduce sharpness before adding to the bowl.
- Add the bread cubes: Cut the stale bread into bite-sized cubes and add them to the mixing bowl.
- Add fresh basil: Tear fresh basil leaves into small pieces and sprinkle over the salad ingredients in the bowl.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar; season with salt and pepper to taste.
- Dress the salad: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- Let flavors meld: Allow the salad to sit at room temperature for 15 minutes so the bread can absorb the dressing and flavors meld together.
- Final toss and serve: Toss the salad once more before serving, adjusting the seasoning with additional salt and pepper if needed.
Notes
- Using stale bread is traditional because it soaks up the dressing without becoming overly mushy.
- Soaking the onion in cold water softens its sharp bite, but this step is optional based on preference.
- For best flavor, use high-quality extra virgin olive oil and ripe, juicy tomatoes.
- This salad is best served soon after preparation but can be refrigerated for up to a few hours.
- Feel free to add extras like capers or olives for variation.
