Bread Panzanella Salad Recipe

A Tuscan classic, Panzanella is proof that simple ingredients can create extraordinary flavors. With golden, toasted bread soaking up the essence of ripe tomatoes, crisp cucumbers, and fragrant basil, this dish transforms humble pantry staples into a refreshing yet hearty salad. Perfect for warm-weather gatherings or as a vibrant side dish, Panzanella is rustic Italian cuisine at its finest.

Ingredients List

• 4 cups rustic bread, preferably a day old, cut into 1-inch cubes
• 4 large ripe tomatoes, diced
• 1 cucumber, peeled and sliced into half-moons
• 1 small red onion, thinly sliced
• 1 yellow bell pepper, diced
• ½ cup fresh basil leaves, torn
• ½ cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 clove garlic, finely minced
• Salt and freshly cracked black pepper to taste

Step-by-Step Instructions

Step 1 – Prepare the Bread

Preheat your oven to 375°F (190°C). Spread bread cubes on a baking sheet, drizzle lightly with olive oil, and toast for 10–12 minutes until golden and slightly crisp, but not rock hard.

Step 2 – Make the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper until emulsified.

Step 3 – Combine the Vegetables

In a large bowl, toss together the tomatoes, cucumber, onion, and bell pepper. Let the tomatoes release their juices, which will naturally enrich the dressing.

Step 4 – Assemble the Salad

Add the toasted bread cubes to the vegetable mix. Pour over the dressing and toss thoroughly, ensuring the bread soaks up the flavors. Fold in the torn basil leaves.

Step 5 – Rest and Serve

Allow the salad to rest for 20–30 minutes before serving. This resting time is crucial for the bread to absorb the dressing and tomato juices without turning soggy. Serve at room temperature.

Cook Time

Approximately 20 minutes

Servings

4 servings

Nutritional Information (approx. per serving)

• Calories: 280
• Protein: 6g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 4g
• Sodium: 320mg

Storage Instructions

Panzanella is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. To refresh, add a drizzle of olive oil and a few fresh basil leaves before serving. Avoid freezing, as the bread will lose its texture.

Suggestions

• Use heirloom tomatoes for a colorful and flavor-packed variation.
• Add mozzarella or burrata for a creamy twist.
• For a heartier salad, mix in grilled chicken or anchovies.
• A splash of balsamic glaze can elevate the dish with subtle sweetness.

Seasonal Relevance

Panzanella is a quintessential summer salad, making the most of vine-ripened tomatoes and fresh garden basil. While it shines in warm months, you can adapt it for autumn by adding roasted squash or winter greens.

Conclusion

Bread Panzanella Salad celebrates the art of using simple, seasonal ingredients to create a dish that is both rustic and elegant. Its charm lies in the balance between the crunch of toasted bread and the juiciness of fresh vegetables, bound together by a vibrant dressing. Serve it as a starter, a side, or even the main course,it will always impress with its freshness and authenticity.

FAQs

Q1: Can I make Panzanella salad gluten-free?
Yes, simply substitute the bread with a high-quality gluten-free loaf. Ensure it has enough structure to toast well and hold up to the dressing.

Q2: How can I prevent the bread from getting too soggy?
Toast the bread until golden and slightly firm, then let the salad rest no longer than 30 minutes before serving. Using day-old bread also helps.

Q3: What wine pairs best with Panzanella salad?
A crisp white wine like Pinot Grigio or a light rosé complements the salad’s fresh, tangy flavors beautifully.